The first time I ever ate this meal was at Marv and Emagene Hartshorn's house in Haines, Alaska. My mom took home the recipe and it became a family favorite. Decades later, I've adapted the recipe for my own family. My husband and kids love this dish, and it's always been a winner with company. I usually double the recipe, and freeze a pan for later.
1-1/2 lb. ground beef*
1/2 c. onion, chopped
1/2 envelope taco seasoning
8 whole wheat flour tortillas
1/2 c. mild taco sauce
1 c. shredded cheese, Mexican blend
4 Tbsp. butter
6 Tbs. flour
2 tsp. OR 2 cubes instant chicken bouillon granules
2 c. water
1 c. sour cream
1 sm. can green chiles, chopped
*I've also used shredded chicken, which is quite tasty
Cook beef, onion, and taco seasoning. Drain.
Divide meat between tortillas. Top each with 1 Tbsp. taco sauce and 1 Tbsp. cheese.
Roll up. Place seam side down in baking dish.
(This is the perfect recipe to use whole wheat or multigrain tortillas, because the sauce is so yummy, your family will never even notice the switcheroo.) Speaking of sauce . . .
Melt butter, blend in flour, stir in bouillon granules, and water.
Cook uncovered until mixture thickens and bubbles. Slowly and gently stir in sour cream and chiles.
We're almost done . . .
Pour sauce over tortillas.
Sprinkle with remaining cheese.
Cover the enchiladas with tin foil and bake at 350° until hot (about 25 minutes).
RETURN TO THE MOMMY MACHINE
