1 lb. hamburger
1/2 c. chopped onion
1 can enchilada sauce
1 tbsp. oil
8 to 10 corn tortillas
10 oz. shredded Colby cheese
8 oz. shredded Monterey Jack cheese
8 oz. sour cream

Cook hamburger and onion until browned, then add 3/4 can enchilada sauce to meat. Simmer for 30 minutes. Cover the bottom of a skillet with oil. When the oil is hot, cook tortillas lightly on both sides. As soon as removed from heat, spoon meat mixture, sour cream and cheeses onto tortillas. Roll up tortillas and place side by side in a 9 x 13 inch cake pan. Cover the tortillas with remaining cheese and enchilada sauce. Bake at 325 degrees for about 1 hour.