1 1/2 lbs. hamburger
2 tbsp. onion, diced
1 can mild "El Paso" enchilada sauce
1 lb. grated cheese (American or Velveeta)
1 1/2 tbsp. chili powder
1 pkg. corn tortillas

Cook hamburger with chili powder and onion, drain excess grease. Add enchilada sauce and simmer. Heat corn tortillas in small skillet of grease one at a time, fold in half and place on napkin to drain. Immediately after heating, place small amount of hamburger mixture in each tortilla, top with cheese, roll up and place in oblong Pyrex dish. After filling each tortilla, pour remaining hamburger mixture over, covering rolled tortillas completely. Top with remaining cheese and place in 300 degree oven until cheese melts. Serve topped with sour cream if desired.