Sour Cream Enchiladas from Betty and Heather Crenshaw

2T minced onion
1 clove garlic crushed
2 T oil

Saute onion and garlic in oil, add flour and blend well
1 T flour (optional, may omit or substitute rice flour for wheat free cooking)
1 Large can diced tomatoes
2 t chili powder
1 t salt
1 t ground cumin
dash black pepper

In a bowl combine remaining ingredients and then add to your onion and garlic mixture
And simmer

Filling: 1 – 8 oz carton of sour cream
4 oz Monterey jack cheese grated
4 oz cheddar cheese grated
garlic and onion powder to taste
**Save some cheese to sprinkle over the top

Dozen Corn tortillas

To make filling/prepare enchiladas:
Combine sour cream cheeses and spices in a large bowl. Dip corn tortillas into sauce mixture of each side to soften. Then fill with heaping T of sour cream mixture. Roll up and put in baking dish. Pour remaining sauce over the top and cover w/remaining cheese. Cover w/foil and bake 350 for 20 min. **also good w/ chicken