SOUR CREAM ENCHILADAS

2 lbs. ground beef
1 tsp. salt
1 bunch green onions, chopped
2 c. sour cream
2 (16 oz.) cans refried beans
2 c. shredded cheese (1/2 cheddar; 1/2 Monterey Jack)
1/2 tsp. cumin
16 lg. flour tortillas
2 cans mild enchilada sauce
2 more cups shredded cheese

Brown ground beef; drain and add salt and onions. Remove from heat and add sour cream, beans and cheese. Stir in cumin. Warm tortillas in a skillet with no fat to soften. Put about
1/3 cup of meat mixture in tortilla and roll up and secure with a toothpick. Place in 2 (9 x 13 inch) pans. Pour 1 can of enchilada sauce over each pan. Top with 2 cups shredded cheese. Warm in oven at 300 degrees for 30 minutes. Can be made ahead and refrigerated or frozen. Serve with shredded lettuce, tomatoes, sour cream and extra sauce.