Sour Cream Enchiladas

I've made this with chicken or beef and both are very good. You can use 2 C leftover shredded chicken, or 1 large can and 1 small can of chicken. Ground beef is probably our favorite and I add 1 can of drained pinto beans to the meat mixture and sprinkle a little cheese inside before I roll them up. You can add whatever you like...tomatoes, rotel if you want it spicy, peppers, corn, etc. This recipe makes 3-4 HUGE enchiladas (more like burritos) in a 8x8 pan. You could use less meat mixture in more tortillas and make more servings. (1 1/2lb of ground beef will make 8-9 good sized enchiladas)

 

Ingredients:
2 C cooked chicken, shredded
1/4 medium onion, chopped
garlic powder (taste)
salt & pepper (to taste)
1 can red enchilada sauce
3 tortillas
shredded cheese

Sour Cream Sauce:
1/2 stick butter
2 Tbsp flour
1 C milk
6oz sour cream

Directions:
Saute onions. Add chicken (or beef), garlic powder, salt & pepper, and 1/4 can enchilada sauce; heat until warm. Spoon into tortillas, tuck ends under, and lay in a 8x8 pan greased lightly w/cooking spray. Heat butter and flour for 2-3min, add milk slowly. Heat until thick and bubbly.  Remove from heat, add sour cream, and stir until melted. Pour mixture over enchiladas. Top with remaining can of enchilada sauce. Top w/cheese. Bake at 375 for 30min.