1 doz. corn tortillas
1 (27 or 28 oz.) can stewed tomatoes
1 (8 oz.) sour cream
1 cube butter
Cheese (approx. $2 worth of sharp Cheddar)
1 sm. can diced chiles (I use 1 can Luckys generic chiles)

Tear tortillas (nacho chip size) and fry in oil lightly and place in large mixing pan or bowl. Add chiles and cheese to tortillas.

In saucepan mix butter, sour cream and stewed tomatoes (squeeze tomatoes with hand before putting in pan to break them up in smaller pieces). Bring to boil and salt and pepper to taste. Add mixture to tortillas and mix well. You may need to add more salt and pepper. Use as much cheese as you desire.

Place in casserole dish and bake at 350 for 30 minutes.

Suggestion: We always served these enchiladas with a ham and salad.