1 1/2 lbs. ground beef
1 lg. onion, chopped
3 cloves garlic
2 tbsp. olive oil
1 tsp. oregano
2 tsp. salt
3 tbsp. chili powder
2 tsp. cumin
1/4 tsp. coarsely ground black pepper
3/4 c. sour cream
18 (6") corn tortillas
1 can El Paso hot enchilada sauce
1 (15 oz.) can tomato sauce
18 slices (1 1/4" x 4" thick) Swiss cheese
9 1/4" slices Velveeta cheese (2 lb. box size)

Brown ground beef in large heavy deep skillet in the olive oil. Add onion and garlic and cook until onion becomes clear. Add oregano, salt, chili powder, cumin and black pepper and cook over low heat, stirring frequently, for about 15 minutes to set spices. Stir in sour cream and heat through, being careful not to boil. Remove from heat and set aside covered.

Mix enchilada sauce and tomato sauce in 10" bowl. In a small skillet, heat about 1" of vegetable oil until hot but not smoking. Fry tortillas, 1 at a time, a few seconds on each side, making sure they are still pliable and not crisp. Add them to the sauce mixture, making sure they are well coated. You can add up to six at a time in the sauce. Preheat oven to 350 degrees.

On a large cooking sheet (with sides like a jelly roll pan), place a tortilla from the sauce near 1 corner. Place a large spoonful (1 tablespoon plus) of meat mixture on 1/2 of the tortilla. Top with a slice of the Swiss cheese and fold over the tortilla and top with a slice of the Velveeta cheese. Continue the process until you have used all 18 tortillas. Pour remaining sauce mixture over the completed enchiladas and bake in oven until heated through and the cheeses are melted.

Serve with heated Mexican style chili beans on individual heated plates and an ice cold Lager style beer or a hearty red wine.