Episode 18

Ingredients

Sour Cream Enchiladas
1 C Water
2 T Picante Sauce
12 Corn Tortillas
2 Lbs. Ground Beef or Turkey
1 Onion, chopped
1 – 1½ t Salt
1/8 t Pepper
1 T Chili Powder
1 t Garlic Powder
¾ C Ripe Olives, sliced
¼ C Picante Sauce
½ C Butter
2 T All-purpose Flour
1½ C Milk
1 16oz Carton Sour Cream
2 C Grated Cheddar
1/2 t Cumin

Step 1:
Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in picante sauce mixture; let stand 5 minutes. Drain and set aside.
Step 2:
Cook ground beef and onion in a heavy skillet until brown; drain off drippings. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and ¼ cup picante sauce; simmer meat mixture 5 minutes.

In separate pan, melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring 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.

Assembly:
Place half of tortillas in a 13x9x2 inch baking dish. Pour half of sour cream sauce over tortillas, spoon half of meat mixture evenly over sauce. Sprinkle half of cheese over meat mixture. Repeat layers with remaining ingredients.
Bake at 375° for 25 minutes.