1 tablespoon oil
1 small onion, chopped
2 cloves garlic, peeled and diced
1 large leftover baked potato, peeled and cubed
1 cup leftover roast beef or pork
2 cans enchilada sauce or 2 cups homemade sauce
12 corn tortillas
1 cup grated cheddar or marbled cheddar/Monterey jack cheese
4 green onions, thinly sliced
Sour cream for serving

Preheat oven to 425 degrees.

In a large skillet, heat the oil and add the onion and cook until soft. Add the chopped meat, garlic and cubed potato. Cook about 3 minutes until warm through and starting to brown. Add about 1/2 cup of the enchilda sauce, salt and pepper to taste. Simmer about 3 more minutes.

In a medium skillet, warm about 1 cup of the enchilada sauce. Remove from heat and dip each corn tortilla in the sauce, turning to coat both sides.

Place tortilla in 9 x 14 inch baking dish and top with 1/3 cup of the filling. Roll up enchilada and push to end of dish. Contiue process until all tortillas are filled, rolled and placed in the baking dish.

Pour the remaining sauce over the enchiladas. Sprinkle cheese on top and bake in the oven about 15 minutes until heated and bubbling.

Sprinkle green onions over top and serve with the sour cream.