1 lb. ground beef
1 chopped onion (1 c.)
1 pkg. taco seasoning mix
1 can tomatoes with green chilies
12 oz. shredded Monterey Jack cheese
4 oz. can green chilies
8 med. sized flour tortillas
8 oz. cheddar cheese
1/4 c. flour
1/4 c. melted butter
2 c. boiling water
1 c. sour cream
2 cubes chicken bouillon

Brown hamburger and onion. Drain and then add taco seasoning mix and tomatoes with green chilies. Cool. Add 1/2 of Monterey Jack cheese. Mix well and set aside. Mix flour and melted butter. Make bouillon from water and chicken bouillon cubes. Add this to flour mixture. Stir until well blended. Add sour cream and green chilies and mix thoroughly. Fill the tortillas with meat mixture, roll and place same side down in 9 x 13 inch pan. Cover with sour cream sauce, rest of Monterey Jack cheese and cheddar cheese. Bake at 350 degrees for 35-45 minutes or until cheese is melted.

NOTE: How full you fill your tortillas will determine how much sour cream sauce left to put on top before baking.