Roast Beef Sour Cream Enchiladas

• 1 (12 ounce) can roast beef
• 1 medium onion, diced
• 8 ounces cheddar cheese, grated, divided use
• 8 ounces monterey jack pepper cheese, grated, divided use
• 12 corn tortillas
• 16 ounces sour cream
• 7 ounces diced green chilies
• oil, for frying

1. Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
2. Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
3. Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
4. Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
5. Sprinkle any remaining onion and beef over tops of enchiladas.
6. Mix sour cream with undrained green chiles and spread over enchiladas.
7. Top enchiladas with remaining cheeses.
8. Bake at 350 for 20-25 minutes or until warmed through and bubbly.
9. Do NOT over bake or tortillas will be tough on the bottom.

beef, onion, cheddar cheese, pepper cheese, corn tortillas, sour cream, green chilies, oil

Taken from www.food.com/recipe/roast-beef-sour-cream-enchiladas-311643 (may not work)