1. Dip each tortilla into medium hot shallow oil for just a few seconds, until it begins to blister and becomes limp. Do not fry until firm or crisp. Removed with tongs or a pancake turner.

2. Dip hot tortillas into heated sauce in a pan just bigger than the tortillas.

3. Spoon three tablespoons ground beef down the center of each tortilla. Roll and place flap side down in an ungreased shallow casserole. Plce filled enchiladas side by side.

4. Pour enough sauce over the enchiladas to moisten entire surface of the casserole. Sprinkle with cheese.

5. Bake uncovered at 350 for 15 to 20 minutes or just until hot throughout.

6. Top with chilled sour cream.