Sour Cream Enchiladas

Flour tortillas – about 20 small ones
1 ½ - 2 lbs. ground beef or chicken
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel original
8 oz. sour cream
1 medium bell pepper, chopped
2 C. grated cheddar cheese
2 t. minced garlic or garlic powder
Salt & pepper to taste

Brown ground beef (or chicken), bell pepper, and onion. Drain grease. Season with salt, pepper & garlic. Mix together the soups, Rotel & sour cream. Divide in half into two bowls. To one bowl, add the hamburger mixture & ½ cup grated cheese. This is for your filling. Fill your tortillas and jam them in a 13 X 9 pan. Top with rest of sour cream mixture. Add rest of grated cheese. Cover with foil, shiny side in. Cook about 30 minutes at 350 degrees.