Sour Cream Enchiladas(Serving Size: 15; Mexican)

• 5 lb. lean ground beef
• 1 1/4 c. chopped onion
• 1 1/4 tsp. salt
• 30 corn tortillas
• 1 1/4 c. cooking oil
• 1 1/4 c. bottled Ortega taco sauce
• 2 1/2 c. shredded Monterey Jack cheese
• 2/3 c. butter
• 15 Tbsp. flour
• 5 tsp. instant chicken bouillon
• 5 c. water
• 2 1/2 c. sour cream
• 2/3 c. chopped green chilies

1. Cook meat and onion until meat is brown; drain off any excess fat.
2. Add salt and taco sauce; stir until blended.
3. Dip tortillas in hot oil; fry quickly until limp.
4. Drain on paper towels.
5. Spoon equal portions of the meat mixture onto tortillas.
6. Top each with 1 tablespoon of Monterey Jack cheese.
7. Roll up; place seam-side down in a lightly greased 10 x 6-inch baking dish.
8. In a medium saucepan, melt butter; add flour and bouillon granules, stirring until smooth.
9. Gradually add water.
10. Cook, stirring often, until thick.
11. Remove from heat and stir in sour cream and chilies.
12. Pour mixture over rolled tortillas.
13. Top with remaining cheese.
14. Bake at 400u0b0 for 15 minutes.

lean ground beef, onion, salt, corn tortillas, cooking oil, bottled ortega taco sauce, shredded monterey jack cheese, butter, flour, instant chicken bouillon, water, sour cream, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162554 (may not work)