Sour Cream Enchiladas

Brown ground meat with onion; add jar of taco sauce.

Set aside.

Meanwhile, have flour tortillas at room temperature or warm in microwave just enough to roll and not fall apart.

Combine 2 cans of soup, sour cream, "Jack" cheese and chilies; set aside. Spread flour tortillas on counter, filling center with meat mixture.

Using 8-inch tortillas you can make 30 to 40 enchiladas. Roll each of these up and secure with a toothpick.

Line enchiladas side by side, close together, in a baking dish or pan. Pour sauce over enchiladas.

Warm in oven (covered) at 350° for 20 to 25 minutes.

Garnish with Colby cheese.