Cheesy Beef Enchiladas

In a small non-stick pan over medium heat, warm up the tortillas for 30 to 45 seconds on each side until pliable. Place them in a damp towel to keep warm.

While warming the tortillas, brown the meat in a large skillet over medium heat. Add onions and all seasonings, and continue cooking until the meat is fully cooked. Drain the grease and set aside.

In a saucepan over medium heat, add butter and onions and sauté until translucent. Add flour to make a roux and cook for 1 minute.

Slowly add chicken stock, stirring vigorously. Once the sauce starts to thicken, add milk and sour cream. Continue whisking until the sauce thickens enough to coat the back of a spoon.

Add all of the cheese and continue whisking until melted. Stir in rotel and seasonings. Remove from heat and set aside.

Preheat oven to 350°F. Lightly cover the bottom of a 9x13 baking dish with some cheese sauce.

Add ¼ cup of sour cream and 1 cup of shredded cheese to the meat mixture and mix well.

Fill tortillas with about 3 tablespoons of filling and roll up. Place seam side down in the baking dish.

Top with remaining cheese sauce and shredded cheese. Bake uncovered for 45 minutes or until the sauce is bubbly.

If prepping ahead, cover with foil and bake for 50-60 minutes, or until bubbly. Remove foil and bake for an additional 5 minutes uncovered.

Garnish with cilantro and hot sauce if desired. Enjoy!