---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Enchiladas
 Categories: Main dish, Meats
      Yield: 5 servings
 
      2 T  Cooking oil                         4 dr Tabasco sauce
      2 lb Lean groud beef                     1 T  Worchestershire sauce
      1 ea Medium onion, diced                12 ea Corn tortillas
      1 ea Green bell pepper, diced          1/4 lb Butter
      2 T  Medium picante sauce                4 T  Flour
      2 T  Chili powder                    1 1/2 c  Milk
      1 t  Cumin powder                        1 pt Sour cream, 16 oz
      1 T  Garlic (fresh)                      1 lb Grated cheddar cheese
 
  In heavy skillet, heat oil, then brown beef. Add onion and bell pepper,
  cooking until soft. Add salt & pepper (to taste), 2 tablespoons picante
  sauce, chili powder, Worchestershire sauce, and Tabasco. Simmer for 5
  minutes.
  
  Lightly brush both sides of the tortillas with some extra oil. Place a
  heavy medium skillet or griddle over moderate heat. Working quickly, warm
  the tortillas, one at a time, turning over once or twice until softened, 1
  to 2 minutes.
  
  Melt butter and flour in medium sized saucepan. Add milk and cook until
  thickened. Blend in sour cream and keep warm.
  
  Select a large casserole dish (13x9) and grease lightly. Fill each
  tortilla with 2 tablespoons of the meat mixture and top with a small
  amount of cheese (afterward, there should be enough cheese left over to
  sprinkly over entire dish). Fold tortillas over enchilada style. Arrange
  in dish and top with sour cream sauce. Sprinkle with remaining cheese.
  Bake 25 minutes at 375.
  
  This recipe will also work with a red enchilada sauce.
 
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