1 1/2 lbs. ground beef
1/2 c. sliced green onions
1 tbsp. chili powder
2 (10 oz.) cans enchilada sauce
1 tsp. garlic salt
1/4 tsp. pepper
Cooking oil
12 corn tortillas
3/4 lb. shredded Cheddar cheese
1/2 lb. shredded Monterey Jack cheese
Sour cream (to serve)

Cook beef and onions; drain off fat. Add chili powder; cook and stir for 1 minute. Stir in 1 can enchilada sauce, garlic salt, and pepper. Simmer for 20 minutes. In 10 inch skillet heat 2 tablespoons oil. Fry tortillas, one at a time, for 10 seconds or until limp.

Drain on paper towels. Spoon scant 1/4 cup meat mixture on each tortilla. Sprinkle with cheeses. Fold tortilla sides to overlap; secure with toothpick. Arrange tortillas in large baking dish. Combine remaining meat mixture and can of enchilada sauce; pour over tortillas to cover. Bake, covered at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses and bake 5-10 minutes more. Serve with sour cream. Serves 6-12.