3 tbsp. salad oil
2 lg. chopped onions
2 lg. green peppers, chopped
2 cans enchilada sauce (hot or mild)
1 c. sour cream
1 pkg. of 12 corn tortillas
1 lb. Monterey Jack cheese
2 c. shredded cheddar cheese

Cook onion and green pepper in oil until soft, not brown. Salt to taste. In skillet blend enchilada sauce and sour cream and heat just to simmer. Dip tortillas in sauce and let stand to soften. Place equal amounts of onion, green pepper, and Monterey Jack cheese on each tortilla and roll. Place in baking dish. Pour remaining sauce over all and top with cheddar cheese. Bake at 375 degrees; uncover 20-25 minutes.