Instructions: This dish can be made ahead of time and frozen before baking. Saute beef in skillet until done; drain off fat.

In small saucepan, combine enchilada mix, tomato sauce and water; simmer 10 minutes. Add 1/2 cup of this mixture to the meat along with half of the grated cheese. Lightly fry each tortilla and top with 1 tablespoon sour cream. Roll each tortilla and place seam side down in a non-stick casserole.

Spread remaining sour cream over the top and sprinkle with remaining green chilies and cheese. Finally, spoon enchilada sauce mixture over all.

Bake at 350 degrees for 20 to 30 minutes or until enchiladas are well heated, and cheese is melted. You may top with lettuce and chopped tomatoes at serving time.

Serves 6 to 8.

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