sour cream enchiladas

1 lb lean ground beef
1/2 c. chopped onion
8" flour tortillas
1 c shredded monterey jack cheese
1/4 c butter
1/2 c taco sauce
6 T flour
2 tsp instant chicken bouillon granules
2 c water
1 c sour cream
1/4 c chopped green chilies

cook meat and onion until meat is brown; drain grease. spoon equal portions of meat onto tortillas. top with T of taco sauce and cheese. roll up; place seam side down in greased baking dish. in medium sauce pan melt butter. add flour and bouillon and stir until smooth. add water and cook over medium heat until thick. remove from heat and stir in sour cream and chillies. pour mixture over tortillas. bake at 400 for 15 minutes.

this makes a lot more than a 9x13 pan so you may want to put it into several pans and freeze for another meal. the recipe calls for corn tortillas but i like flour better.

from sheila sanders