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

FILLING:

2 cans cooked chicken, chopped or 1 lb. ground beef, browned, drained
1 c. sour cream
1/4 c. chopped green onion, including tops
1/2 tsp. salt
1/4 tsp. cumin

Combine filling ingredients and mix well. Dip tortilla into sauce (leave plenty of sauce on tortilla). Place tortilla in 1 1/2 quart casserole. Top with 3 to 4 tablespoons filling; spread on tortilla; sprinkle with 1/3 cup cheese. Repeat layers. Before adding last layer of cheese, pour remaining sauce over all and top with cheese. Bake 40 minutes at 350 degrees.