Beef Enchiladas with Sour Cream Chili-Cheese Sauce

This is a great option if you have leftover roast beef or if you just have a medium sized roast. This meal serves 4-6 people. It's great the way it is, but an addition of corn or beans is also a good option.


1 medium roast, cooked/cooled, and chopped
1/4 cup chili powder combined with about two cups water
1 medium onion
1 Tablespoon garlic powder
1-2 teaspoon cumin
1 cup sour cream
salt/pepper
10 oz combination of cheddar/colby jack cheeses
6 burrito size tortillas

1. add chili powder and water to a pan, whisk
2. add chopped onion, cumin, and garlic, cook down, and add a little more water, cook down a little
    more.
3. open tortillas in 9x13 pan, fill abundantly with chopped roast beef, top with a couple of tablespoons       of sauce and about 1/4 cup of cheese in each tortilla, roll like a burrito and leave in pan.
4. take leftover chili sauce, add a little more water, 1 cup sour cream, and about 1 cup of shredded          cheese - cook down to sauce consistency.
5. pour new sauce over folded burritos, and make sure the burritos are fully wet with sauce.
6. bake at 350 for about 30-40 minutes.
6. serve with your favorite mexican dish toppings.