My favorite Mexican foods are enchiladas and chimichangas.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

 Servings: 8

Ingredients

• 1 1/2 lbs. ground beef
• 1 pkg. taco seasoning
•  flour tortillas (medium)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• 1 cup shredded Triple cheddar cheese
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth or beef broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles

Directions

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In large skillet brown ground beef and drain grease. Add taco seasoning and mix well. Place beef mixture and Monterey Jack cheese into each of the flour tortillas. Roll them all up and place them in the prepared baking dish. In a medium saucepan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn). Add chicken broth or beef broth and whisk until smooth. Stir in sour cream and green chiles. DO NOT let the mixture boil. Take sauce off the heat and pour it over enchiladas. Top with Triple Cheddar cheese. Bake for about 20-25 minutes. To get cheese slightly brown and bubbly turn the broiler on high for 1 to 2 minutes.

SUBSTITUTING TRADITIONAL RED SAUCE FOR WHITE SAUCE

I’m not crazy about the red sauce enchiladas. The red sauce can sometimes be so overwhelming in taste for me that I can’t really taste the other flavors in the dish. And sometimes my acid reflux disagrees with anything red. Enter the white sauce. Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles.

THIS IS WHAT I SERVE WITH ENCHILADAS?

Some store-bought refried beans or one of my favorites is Knorr Fiesta sides Mexican Rice or Spanish Rice. Also note, I find flour tortillas just roll up easier without tearing like corn tortillas do.