Sour Cream Enchilada Casserole

2 pounds ground beef
1/2 white onion, chopped
1/8 tablespoon chili powder
1/2 cup picante sauce
Pinch of cumin
16 ounces sour cream
1 1/2 cup milk
12 flour tortillas
2 cups grated cheese

Brown ground beef and onion in large skillet. After meat is brown, add chili powder, picante sauce and cumin. Let simmer over low heat for 10 minutes.

Add sour cream and milk gradually stirring slowly. Let simmer for 15 minutes.

Heat oven 425 degrees F.

Add some filling to each tortilla, then roll them like an enchilada. Place in a 9 x 13-inch glass baking pan. Pour remaining mixture on top of enchiladas in pan. Cover with cheese. Bake for 25 minutes.