2 (10 oz.) cans enchilada sauce
1 (8 oz.) container sour cream
12 corn tortillas

In a skillet, blend sauce with sour cream; heat until simmering. Dip tortillas, one at a time, in mixture to cover; place in a bowl and pour sauce over all. Set aside and let stand to soften.

1 lb. lean ground beef
1 onion, diced
1 sm. green pepper, diced (optional)
Picante sauce to taste
1 lb. or more Monterey Jack cheese, cut lengthwise into 12 strips
Cheddar cheese, grated

Brown beef, adding onion (and pepper) early enough to cook until tender; drain fat. Add hot sauce and mix well.

Assemble enchiladas in a 9 x 13 inch pan. Place part of the meat mixture on each tortilla; top with a strip of cheese. Roll to enclose filling. Place tortilla, seam side down. When all tortillas are rolled, pour remaining sauce and any meat leftover on top of enchiladas.

Sprinkle with Cheddar cheese. Bake, uncovered, at 375 degrees for 20 to 25 minutes or until cheese is bubbly. Serve with additional picante sauce.