Enchilada Casserole

1 1/2 pounds ground beef
salt and pepper
1 package taco seasoning mix
1 1/4 cups water
oil
8 flour or corn tortillas
1 cup grated cheddar cheese
1 (10 ounce) can green chilies
1 cup sour cream
1 1/2 cups grated Monterey Jack cheese

Brown beef in skillet with salt and pepper and drain grease. Add taco seasoning mix and water to beef and simmer 5 minutes. In another skillet, heat oil until hot. Cook tortillas, one at a time until soft and limp, about 5 to 10 seconds on each side. Drain on paper towels. Spoon 1/3 cup meat mixture in center of tortilla. Sprinkle with small amount of Cheddar cheese and roll up and place seam side down into greased 9x13 baking dish. After filling all tortillas, add enchilada sauce and green chilies to remaining meat mixture. Spoon over tortillas. Cover and bake at 350 degrees for about 30 minutes. Uncover, spread sour cream over tortillas and sprinkle remaining cheese over all. Return to oven to heat sour cream and to melt cheese, about 5 to 10 minutes.