Sour Cream Enchiladas

• 1 roast (chuck or similar)
• 2 pkg. enchilada sauce mix
• 1 (16 oz.) can tomato sauce
• 3 c. boiling water
• 16 oz. Cheddar cheese, grated
• 24 tortillas
• 2 cans (4 oz.) chopped green chilies
• 4 c. sour cream

1. Cook roast by boiling for several hours.
2. (I usually cook it the day before.
3. Cooking in the oven dries it out too much.) Shred beef by pulling apart with fingers and removing all fat and bone.
4. In saucepan, combine enchilada mix, tomato sauce and water; simmer 10 minutes.
5. Add 1 cup of this mixture to meat along with half of grated cheese.
6. Heat tortillas until they are soft and warm.
7. Place 2 tablespoons meat mixture on each tortilla and top with 1 tablespoon sour cream.
8. Roll each tortilla and place seam side down on nonstick casserole.
9. Spread remaining sour cream over top and sprinkle with green chiles and remaining cheese.
10. Finally, spoon enchilada sauce mixture over all.

enchilada sauce mix, tomato sauce, boiling water, cheddar cheese, tortillas, green chilies, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790939 (may not work)