Cheesy Enchiladas

This is a pretty fattening dish so I use low fat for the cheese and sour cream and fat free milk. I also use 100% whole wheat tortillas.

Ingredients:
1 lb ground beef (you can also use cooked chicken-I use a 12 oz can)
2 tbs minced dried onion (if you like fresh better, chop it and cook it with the beef)
1 tbs flour
1/2 tsp salt
dash pepper
1/4 tsp cumin
1/4 tsp oregano
1/2 can diced tomatoes, not drained (I put the other half in the freezer for the next time)
1 cup shredded cheddar cheese
6 eight-inch flour tortillas

2 tbs butter
2 tbs flour
1.5 cups milk
4 oz Velveeta
4 oz sour cream

Heat oven to 350°. Brown beef (with onions if you use fresh) and drain well. Add flour and stir in well. Add the spices and tomatoes w/ juice. Heat through.

On each tortilla, put some cheese and filling (note-you want to put about the same amount of cheese and beef filling in each tortilla. What I do is kind of eyeball-divide the meat into 6 portions. Same with the cheese. It doesn't have to be perfect, just close). Roll each filled tortilla up and place in an 11 x 7 baking dish, seam down. (Line the pan with foil if you want. I do because I don't like having to soak it and then scrub it for days).

Now make the sauce. Don't skip the sauce or else your tortillas will get all hard and chewy. In a small saucepan, melt the butter. Whisk in the flour until smooth and bubbly. Whisk in the milk. Stir and heat until thickened. Add the Velveeta and stir until melted. Add sour cream and stir well. Pour sauce evenly over the filled tortillas. It will seem like too much sauce but it's not. Pour it all on!

Bake at 350° for about 30 minutes.