Beef Enchiladas - cooking recipe

Ingredients

1 1/2 lbs ground beef
1 1/2 cups monterey jack cheese, Shredded
3/4 cup sour cream
1/2 cup green onion, Chopped
1 (4 ounce) can green chilies, Drained
3 tablespoons instant beef bouillon
1 (24 ounce) can tomato sauce
1/3 cup green pepper, Chopped
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon ground cumin
8 -10 tortillas

Preparation

Preheat oven to 325\u00b0F
Brown meat and pour off fat.
Let mixture cool a bit before adding the following ingredients: Stir in 1 cup of the cheese, sour cream, green onions, and half of the can of chillies, then add 1 tablespoons bouillon.
Set meat mixture aside.
In a medium saucepan combine tomato sauce, remaining chillies, green pepper, and remaining 2 tablespoons bouillon, chilli powder, sugar, and cumin.
Simmer sauce for at least 10 minutes.
Soften Tortillas according to package. (Brush with Butter, wrap in tin foil, and heat in the oven or microwave).
Fill each with meat mixture and roll up folding ends in towards the middle.
Top with tomato sauce and cover baking dish with tin foil.
Cook for 20 Minutes at 325\u00b0F
Uncover and sprinkle with remaining cheese and bake uncovered for an additional 5 minutes.
Note: This recipe will make 8-10 Enchiladas depending on how full you roll the tortillas, and the whether you went with the 8\" or 10\" tortilla shell. I have tried this recipe with corn, flour and whole wheat tortillas all with success.