Reed Enchiladas

• 1 1/2 lb. hamburger
• 1/2 c. chopped green onion
• 1 clove garlic, crushed or 1 Tbsp. garlic powder
• 2 Tbsp. chili powder
• 1 lb. sharp Cheddar cheese, shredded
• 1 (16 oz.) can enchilada sauce
• 1 (16 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 12 to 16 corn tortillas
• 1 (4 oz.) can green chilies

1. Brown the hamburger, onion, garlic and chili powder.
2. Drain. Add 1/2 of the cheese and set aside.
3. Heat enchilada sauce, tomato sauce and tomato paste to simmer.
4. Spread 1/4 cup sauce mixture in bottom of a 9 x 13-inch baking pan.
5. With metal tongs, dip each tortilla in hot oil to soften, a few seconds on each side, then in hot sauce mixture. Top each with small amount of meat mixture. Roll up and place seam side down in a 9 x 13-inch pan. When done, pour remaining sauce evenly over enchiladas. Top with remaining cheese and garnish with green chilies. Bake at 350u0b0 for 30 to 40 minutes.
6. Serve with fried eggs and sour cream.

hamburger, green onion, clove garlic, chili powder, cheddar cheese, enchilada sauce, tomato sauce, tomato paste, corn tortillas, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667157 (may not work)