Dori's Grandmother's Sour Cream enchilada's

This was a very tasty and filling dish. Sorry the picture is not so good but I was having major camera issues. I did a few things differently for two reasons. One I wanted to use what I had on hand and second because if the sauce wasn't red there was no way Don would eat it. I added garlic to the beef and onion mixture mainly because I can't cook without garlic. Second I used corn tortillas since I didn't have any flour ones on hand. Third I only used 4 oz of green chilies since I've somehow used all my cans up. Fourth I added a 8 ounce can of tomato sauce since Don hates not having red sauce, long story don't ask. We really liked the enchilada's and I can't wait to make them again.

8 flour tortillas

2 lbs ground beef

1 cup salsa

1 onion, chopped

2 cups shredded cheddar cheese

8 Tablespoons butter

8 Tablespoons flour

2 teaspoons salt

2 2/3 cups chicken broth

2 cups sour cream

7 oz. can diced green chilies

For the sauce: Melt butter over medium heat, add flour and salt, cook and stir 1 minute. Add chicken broth. Cook and stir till thickened and bubbly. Remove from heat and add sour cream and green chilies. Mix well. Put a little sauce in the bottom of a 9X13 baking dish. Reserve remaining sauce.

Brown the ground beef together with the chopped onion, drain.Lay out the flour tortillas and evenly divide the meat and onion mixture onto each tortilla. Top the ground beef with 1 tablespoon of salsa on each tortilla.Add some cheese to each tortilla, reserving 1/2 cup of cheese.Roll each tortilla up and place seam side down on top of sauce in pan. Pour remaining sauce over the tortillas.

Bake at 350 degrees for 20 minutes. Top with reserved cheese and bake 10 minutes more.