1 lb. ground beef
1 tsp. each cumin and oregano
Garlic salt to taste
1 sm. can chopped green chilies
1/4 c. sour cream
1 c. butter
12 flour tortillas
Shredded Cheddar cheese
1/4 c. taco sauce

Filling: Brown ground beef in skillet, adding spices as meat browns. Cook until done. Stir in green chilies, taco sauce, and sour cream. In another skillet, melt butter. Dip each tortilla in butter and drain. Mound a spoonful of filling on center of tortilla and fold envelope style. Put in ungreased baking dish. Can be made to this point up to 24 hours ahead and refrigerated. Preheat oven to 500 degrees. Bake, uncovered, until crispy, about 15 minutes. Sprinkle with cheese and return to oven to melt cheese. Serve with sour cream and taco sauce on the side.