1 lb. cooked, shredded beef
1 minced onion
2 sm. cans diced green chilies
1 clove minced garlic
2 pts. tomato sauce
1/2 tsp. salt
1 beaten egg
1/2 lb. grated Cheddar cheese
1/2 tsp. cumin
1/2 tsp. oregano
12 soft corn tortillas
Vegetables oil
1-2 c. enchilada sauce
1/2 c. sour cream

Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.

In separate skillet heat 2 tablespoons oil and saute onion until tender. Add chili peppers, garlic, tomato sauce, salt and pepper. Add shredded beef. Simmer uncovered 10 minutes.

Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish. Pour enchilada sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees for 15 minutes. Serve with a dollop of sour cream on each portion. Serves 6.