Talia's Enchiladas

Enchiladas

1 lb gr beef or turkey, browned and seasoned to taste (I usually season with taco seasoning, you use whatever seasoning you like)
1 bottle taco sauce, your choice of "heat"- I like medium (you probably won't need the whole thing)
Colby & Monterey jack cheese, shredded, about 3 cups total
1 minced or chopped onion
1 stick butter
6 tbsp flour
1 can chicken broth
1 cup sour cream
flour or corn tortillas, if you use corn you will need to fry them first for 2-3 minutes each until bubbles just start to form, I prefer flour

Fill each tortilla with meat, onion, some taco sauce, and sprinkle with cheese. Optional: add some cilantro lime rice. Roll up and place in baking dish. Sprinkle rest of cheese all over enchiladas. In sauce pan, melt butter, add flour and cook for about 2 mins, then add chicken broth. Bring to a boil and cook a few minutes until thickened, stir in sour cream. Pour sour cream sauce over enchiladas. Bake until heated through and cheese is melted, about 20 mins in 350° oven. You can also vary the recipe by adding refried beans to the meat, or adding green chilies to the sour cream sauce etc.