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

FILLING:

2 c. chicken, cooked and chopped OR 1 lb. ground beef, browned and drained
1 c. sour cream
1/4 c. chopped onion
1 tsp. cumin

Combine filling ingredients and mix well. Dip tortillas into enchilada sauce as needed. (Do not drain off excess sauce). Place 1 tortilla in a 1 1/2 quart casserole dish. Top with 3-4 tablespoons filling and spread over tortilla. Sprinkle with 1/3 grated cheese. Repeat layers alternating rest of tortillas, filling and cheese. Before adding last layer of grated cheese, pour remaining enchilada sauce over all. Top with cheese. Bake at 350 degrees for 40 minutes.