Zippy Enchiladas In Sour Cream SauceFrom lor 9 years ago
- 2 lbs. ground beef (you can use ground turkey, chicken or pork) shopping list
- 1 onion, finely diced shopping list
- 1 green pepper, finely diced shopping list
- 2 tsp. salt shopping list
- pepper shopping list
- 3 Tbsp. Picante salsa Sauce (I use medium spicy) shopping list
- 1 Tbsp. chili powder shopping list
- 1/2 tsp. cumin powder shopping list
- 1 Tbsp. garlic powder - or 2 garlic cloves, minced shopping list
- 2-3 drops Tabasco shopping list
- 1/2 cup chopped ripe olives shopping list
- 1/2 cup margarine or butter shopping list
- 4 Tbsp. flour shopping list
- 1-1/2 cup milk shopping list
- 2 cups sour cream shopping list
- 1/2 lb. shredded cheddar cheese (Monterey Jack or swiss cheese works well also) shopping list
- 18 soft corn tortillas shopping list
- Note: I have added a can of refried beans or I have actually taken a can of beans in tomato sauce and mashed them. Either way, the addition is excellent!!! shopping list
How to make it
- 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.
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