Chili Cheese Enchiladas (Karen Meacham)

8 oz sour cream
medium onion (1/2 C) chopped
1 small onion chopped (¼ C)
1 med green bell pepper seeded & chopped (1 c)
1 envelope or 1 tsp instant beef broth
1 clove garlic minced
1 lg. tomato peeled & chopped (1 C)
1 Cup water
2 Tbsp vegetable oil
1 can chili w/beans (mashed or food processed)
2 Tbsp flour
1 pkg. flour tortillas (12)
1 Tbsp chili powder
½ tsp salt
½ lb. cheddar cheese, shredded


1. Combine sour cream, ½ cup onion, and 6 oz of the cheese and set aside. Save remainder of cheese.
2. Saute the ¼ C onion, green pepper, and garlic in oil until soft in a large skillet, about 5 min. Stir in flour, chili powder, and salt; cook, stirring constantly. Stir in water and broth; continue cooking and stirring until sauce thickens and bubbles - about 1 minute. Add chopped tomatoes and mashed chili with beans; bring to boiling; lower heat; simmer 15 min or until mixture is thick.
3. Fill tortillas with sour cream mixture, roll up and place filled tortillas in a single layer in large rectangular baking dish. Pour all of sauce over them and sprinkle remaining cheese over the top.
4. Bake uncovered at 325 for 25 min. or until cheese is melted and bubbly. Makes 12 enchiladas.