Sour Cream Enchiladas

By LRay

The recipe was published in the Big Spring Herald as Corky Richardson's Sour Cream Enchiladas.

Ingredients

• 2 pounds ground beef
• 2 tablespoons oil
• 1 onion chopped fine
• 1 bell pepper, diced
• 4 tablespoons canned chili without beans
• 2 tablespoons plus 1/2 cup Picante sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cumin powder
• 1 tablespoon garlic powder
• 2 tablespoons Worcestershire sauce
• 4 drops Tabasco sauce
• 2 cups water
• 12 corn tortillas
• 1/2 pound butter
• 4 tablespoons flour
• 1 1/2 cups milk
• 1 pint sour cream
• 1/2 cup grated cheese, such as cheddar or Monterrey Jack

Details

Adapted from sheknows.com

Preparation

Step 1

Brown ground beef in oil. Stir in onion and bell pepper and cook until soft. Add chili without beans, 2 tablespoons Picante sauce, chili powder, cumin powder, garlic powder, Worcestershire sauce, and Tabasco sauce.

Cook stirring constantly for 5 minutes.

In mixing bowl, and 1/2 cup Picante sauce and water. Stir and add 12 corn tortillas and let soak.

In saucepan, melt 1/2 pound butter, stir in 4 tablespoons flour and add milk. Stir until slightly thick, then blend in 1 pint of sour cream. Continue to heat slowly for 1 minute.

Roll meat sauce in tortillas. Place in casserole. Pour sour cream sauce over top. Sprinkle with grated cheese and bake at 370º until it bubbles.