The MUCH anticipated Enchiladas!

Ingredients

• 1 lb ground beef
• 1/2 c chopped onion (or about 1/4  c dried minced)
• 1 tsp salt
• 8 6-inch flour tortillas
• taco sauce
• 1 c shredded cheddar (I use a mixed blend, mexican)
• 4 tbsp butter/margerine
• 4 tbsp flour
• 2 tsp (2 cubes) chicken buillion
• 2 1/3 c water
• 2 tbsp (I actually use 2 of the small cans) chopped canned green chili peppers
• 2/3 c sour cream (you can definitely add sour cream substitutes such as IMO to this instead)

Optional ingredients chopped tomatoes, cilantro, "garnish" of choice.

Directions

1. Cook beef and onion until meat is browned and onion is tender; drain off excess fat.  Stir in salt.  
2. Divide the meat into the tortillas and top each with even amounts of the taco sauce.
3. Set aside about 1/3 of your cheese and use the rest to split evenly on top of the taco sauce.
4. Roll and place seam side down in a 13x9x2
5. In a saucepan melt the butter, blend in the flour and chicken bouillon and stir in water.  
6. Cook and stir till thickened and bubbly then add the chili peppers.  
7. Stir about half the hot mixture into the sour cream and then return to the saucepan and mix. 
8. Pour the mixture over the totillas in the baking dish.
9. Sprinkle the remaining cheese over the top and bake at 350 degrees F until heated through, (about 15-30 minutes).

You can and should experiment with your enchiladas.  In the picture below (we had four different styles of enchiladas on the table so each had a way of identifying what it was.), this was a spicy dish so it had a drizzle of the spicy taco sauce over the top of it.