Enchiladas Dos

• 1/2 lb. ground beef
• 1/4 c. chopped onions
• 1/2 tsp. salt
• 4 flour tortillas
• 1 (4 oz.) can taco sauce or picante sauce
• 1/2 c. shredded Cheddar cheese
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 tsp. instant chicken bouillon granules
• 2/3 c. water
• 2 Tbsp. chopped canned chili peppers
• 1/3 c. sour cream

1. Cook beef and onions until meat is browned and onions are tender.
2. Drain.
3. Stir in salt.
4. Divide meat onto tortillas.
5. Top each with 1 to 2 tablespoons taco sauce and 1 tablespoon cheese. Roll up; place, seam side down, in a 10 x 6 x 2-inch baking dish or an 8 x 8-inch dish.
6. In saucepan, melt butter.
7. Blend in flour and chicken bouillon.
8. Stir in water.
9. Cook and stir until thickened and bubbly.
10. Stir in chili peppers.
11. Gradually stir half of the mixture into sour cream.
12. Return to remaining mixture in saucepan. Pour over tortillas in baking dish.

ground beef, onions, salt, flour tortillas, taco sauce, cheddar cheese, butter, flour, instant chicken, water, chili peppers, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=804560 (may not work)