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Sour cream enchilada casserole

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Ingredients/Components

milk
salt
butter - 1/2 c
water - 1 c
all-purpose flour - 2 Tbsp
plus 2 Tbsp - 1/4 c
garlic powder - 1 tsp
pepper - 1/8 tsp
shredded Cheddar cheese - 2 c
onion, chopped - 1 item
ground cumin - 2 tsp
sliced olives - 3/4 c
flour tortillas - 12 item
commercial sour cream - 16 oz
ground beef or cooked chicken I use chicken - 2 lb

How to make sour cream enchilada casserole:

Combine water and 2 tablespoons picante sauce in large, shallow dish. Place tortillas in mixture and let stand 5 minutes. Drain. Brown beef and drain fat or cook and debone chicken, if using chicken. Stir in salt, pepper, cumin, chili powder, olives and 1/4 cup picante sauce.

Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute and stir constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and add sour cream. Stir until well blended.

Place half of tortillas in 13 x 9 x 2-inch dish. Pour half of sour cream sauce over tortillas. Spoon half of meat mixture over sauce. Sprinkle half of cheese over meat mixture. Repeat layers with remaining ingredients. Bake at 375° for 25 minutes. May be prepared ahead of time and kept in the refrigerator the day before needed. Serves 8.

Recipe categories: Main dish, Casseroles, Ground beef.

Rating:

4.4

Average rating: 4.4, total votes: 8

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