Sour Cream Enchiladas

• 1 lb. ground beef
• 1/2 tsp. salt
• 1/2 c. oil
• 1/2 c. taco sauce
• 1/4 c. butter
• 6 Tbsp. flour
• 2 c. water
• 1 c. sour cream
• 1/2 c. onion, chopped
• 8 flour tortillas
• 1/4 c. chopped green chillies
• 1 c. shredded Monterey Jack cheese
• 2 tsp. instant chicken bouillon

1. Cook meat and onion until meat is brown.
2. Add salt. Dip tortilla in hot oil; fry quickly until limp.
3. Drain on paper towels.
4. Spoon equal amounts of meat mixture on tortillas.
5. Top each with taco sauce and cheese.
6. Roll up; place seam side down in lightly greased 6 x 10-inch pan.
7. In saucepan, melt butter.
8. Add flour and bouillon, stirring until smooth.
9. Gradually add water; cook, stirring in sour cream and chillies.
10. Pour mixture over tortillas.
11. Top with remaining cheese.
12. Bake at 400u0b0 for 15 minutes.

ground beef, salt, oil, taco sauce, butter, flour, water, sour cream, onion, flour tortillas, green chillies, shredded monterey jack cheese, instant chicken bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903367 (may not work)