In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally.

While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper.

Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas.

Pour sauce over the enchiladas and sprinkle with cheese as desired.

Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly.