1 (10 oz.) can enchilada sauce
1 (16 oz.) can whole tomatoes, undrained & finely chopped
1 1/2 c. grated cheddar cheese
12 corn tortillas
3 c. Mexican meat mix
Vegetable oil for frying
1 1/2 c. sour cream

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium- high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside.

Heat Mexican meat mix in a small saucepan. Place about 1/4 cup Mexican meat mix on each tortilla and sprinkle with 2 tablespoons grated cheddar cheese. Roll up and place close together in a shallow casserole dish, seam side down. Pour remaining sauce over enchiladas. Sprinkle with additional cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings.