Dinner

Enchiladas with Creamy Green Chile Sauce
adapted from Allrecipes

Ingredients:
10 tortillas
1 lb ground beef (hormone free, grass fed)
1 tsp cumin
1 tsp salt
1 tsp chili powder
3 cups shredded jack cheese
1 cup chopped onion
3 cloves garlic, minced
1/4 cup butter
1/4 cup whole wheat flour
2 cups beef broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro

Instruction:
Preheat oven to 375 degrees.

Brown beef in a pan over medium heat with the cumin, salt, and chili powder. Drain and put in bowl. Put the pan back over the heat and saute the onion until translucent. Add garlic and cook another minute. Combine the onion/garlic mixture with the meat. Divide the meat mixture and half of the cheese among the tortillas. Roll up each tortilla and place seam side down in a buttered 9″x13″ baking pan.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to bubble. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake for 20 minutes, then top with remaining shredded cheese and bake for 5 more minutes. Serve with chopped green onions and cilantro.

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