Sour Cream Enchiladas

By forgetid

Ingredients

• 2 lbs. ground beef
• 1 onion, finely diced
• 1 green pepper, finely diced
• 2 tsp. salt
• pepper
• 3 Tbsp. Picante Salsa Sauce
• 1 Tbsp. chili powder
• 1/2 tsp. cumin powder
• 1 Tbsp. garlic powder - or 2 garlic cloves, minced
• 2-3 drops Tabasco
• 1/2 cup chopped ripe olives
• 1/2 cup margarine or butter
• 4 Tbsp. flour
• 1-1/2 cups milk
• 2 cups sour cream
• 1/2 lb. shredded cheddar cheese
• 18 soft corn tortillas

Preparation

Step 1

Brown beef and drain fat. Add onion and green pepper, continue cooking until onion and pepper are soft. Add salt, pepper, Picante Salsa Sauce, chili powder, cumin, garlic powder, Tabasco and ripe olives. Simmer for 5 minutes more. In double boiler, melt butter, add flour. Slowly add milk to make white sauce. Blend in sour cream and heat slowly for 1 minute. Do NOT boil. Grease a 9 x 13 inch casserole dish. Fill each soft tortilla with as much of the mixture as you can and roll up. Line the casserole dish with rolled tortillas. Top with sour cream sauce.
Sprinkle top with cheese. Bake at 375 degrees F uncovered for 25 minutes, or until sauce is bubbling.