6 corn tortillas
2 1/2 c. grated Cheddar cheese
1 (10 oz.) can enchilada sauce

FILLING:

2 c. cooked chicken (chopped) or 1 lb. ground beef, browned and drained
1 c. sour cream
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. cumin

Mix filling then dip tortillas in enchilada sauce. Don't drain excess, save what's left. Put 2-3 tablespoons of filling on a tortilla, then cover with cheese. Place another tortilla on, then filling, then cheese. Continue until last layer of cheese. Pour remaining sauce over the tortillas. Top with cheese. Bake at 350 degrees for 40 minutes.