Treat Enchilada Sauce 2 - cooking recipe

Ingredients

2 (15 ounce) cans enchilada sauce, mild, medium flavoring
1 (1 ounce) package lawry's brown gravy mix
1 cup water
4 tablespoons sour cream
salt
Filling
1 lb ground beef, browned
1 (4 ounce) can diced green chilies
1 cup diced onion
8 -10 corn tortillas
toothpick
3 cups shredded colby-monterey jack cheese

Preparation

In large saucepan, add the first three ingredients and wisk to mix.
Heat, turn down to simmer until slightly thick.
Mix ground beef, geen chilies and onion in separate bowl.
Add 2 tblsps sour cream and salt.
Dip corn tortillas in sauce. Place on a pan.
Place a filling on each dipped tortilla.
Roll up and use a toothpick to hold in place.
Add remaining sour cream to sauce and mix.
Pour over the rolled tortillas.
Place in reheated 350* oven, covered.
Bake 25-30 minutes.
Tip: If you want fillings to stay together, add a little dry instant potato flakes or a little cornstarch, or a little flour. Do not add too much. Mix it in the filling and let it set for a few minutes.