1 lb. lean ground beef or ground turkey
1 env. enchilada sauce mix
1 c. (8 oz.) can tomato sauce
1 1/2 c. boiling water
2 c. sour cream or nonfat sour cream
8 oz. Cheddar cheese, grated
12 corn tortillas
4 oz. can chopped green chili (fresh is better)
1 med. tomato, chopped
Chopped lettuce

Preheat oven to 350 degrees. Saute meat in skillet until done; drain off fat. In small saucepan, combine enchilada sauce mix, tomato sauce and water; simmer 10 minutes. Add 1/2 cup of mixture to the meat along with half of the cheese. Lightly fry each tortilla and drain on paper towels.

Place 2 tablespoons of meat mixture on each tortilla and top each with 1 tablespoon of sour cream. Roll each enchilada and place seam-side down on a non-stick casserole. Spread remaining sour cream over the top and sprinkle with green chili and remaining cheese.

Finally, spoon sauce mixture over all. Bake for 20-30 minutes or until enchiladas are well heated and cheese is melted. Top with lettuce and tomatoes at serving time. Serves 6-8.