20 lg. flour tortilla shells
1 pt. whipping cream
2 (28 oz.) cans tomato sauce
1 sm. can diced green chiles
2 lb. hamburger
2 lbs. cheddar cheese
2 lbs. Monterey Jack cheese
1/3 c. Picante sauce
Sour cream, optional

Brown hamburger and drain. Mix in tomato sauce, green chilies, and 1/3 cup picante sauce. Cook at low heat for 30 minutes. Shred cheeses separately. Place a large spoonful of sauce into the center of each shell. Top with light sprinkles of cheese if desired. Fold sides of shell to the center then roll.

Place folded side down in an oblong baking pan. (You may need two pans.) Next, pour whipping cream over enchiladas. Finally, alternate layers of sauce, jack, and cheddar cheese, ending with cheese.

Bake at 325 degrees for 30 minutes covered and for an additional 30 minutes uncovered or until golden brown.