Venison Enchiladas - cooking recipe

Ingredients

2 or 3 flour tortillas (per person)
1 pt. sour cream
1 bunch chopped onion greens
1 1/2 to 2 lb. ground venison or beef
8 oz. green chili salsa
1 lb. shredded Monterey Jack cheese

Preparation

Brown meat and drain well.
Steam tortillas.
Spread 1 to 2 tablespoons sour cream on each tortilla.
Sprinkle with 2 tablespoons onion each and add 3 to 4 tablespoons meat before topping with 1 to 2 tablespoons chili salsa and 1 tablespoon shredded cheese.
Roll each tortilla and hold with a toothpick.