Sour Cream Enchilada Casserole

Name: Sour Cream Enchilada Casserole
Ingredients: 1 c. water; 1/4 c. plus 2 Tbsp. picante sauce, divided; 12 corn tortillas; 2 lb. ground beef or shredded chicken; 1 onion, chopped; 1 to 1 1/2 tsp. salt; 1/8 tsp. pepper; 2 tsp. ground cumin; 1 Tbsp. chili powder; 1 tsp. garlic powder; 3/4 c. ripe olives, sliced; 1/2 c. butter or margarine; 2 Tbsp. all-purpose flour; 1 1/2 c. milk; 1 (16 oz.) carton sour cream; 2 c. (8 oz.) shredded Cheddar cheese

16 ingredients

8 steps

Ingredients

1 c. water
1/4 c. plus 2 Tbsp. picante sauce, divided
12 corn tortillas
2 lb. ground beef or shredded chicken
1 onion, chopped
1 to 1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. garlic powder
3/4 c. ripe olives, sliced
1/2 c. butter or margarine
2 Tbsp. all-purpose flour
1 1/2 c. milk
1 (16 oz.) carton sour cream
2 c. (8 oz.) shredded Cheddar cheese

Directions

1

Combine water and 2 tablespoons picante sauce in a large shallow dish.
2

Place tortillas in picante sauce mixture; let stand 5 minutes.
3

Cook ground beef and onion in a heavy skillet until brown; drain off drippings.
4

Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes.
5

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
6

Cook 1 minute, stirring constantly.
7

Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
8

Remove from heat and add sour cream; stir until well blended.