Beef Enchiladas with Tangy Salsa Verde

• 1 TBS cooking oil
• 1 medium onion, chopped
• 1 1/2 lbs ground beef
• 1 pkt taco seasoning or 3–4 TBS homemade blend
• 1 (12oz) jar salsa verde, divided
• 16 medium flour tortillas
• 8 oz shredded cheddar jack
• 16 oz shredded Monterey Jack

Sour Cream Sauce

• 1 cup sour cream
• 1 cup chicken broth
• 1 (4oz) can diced green chilies
• 1-2 TBS corn starch (thickener)

• Heat 1 TBS cooking oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened.
• Add the ground beef, break it into pieces and cook until no longer pink. Drain excess grease. Stir in the taco seasoning and 1/4 cup of the salsa verde. Remove from heat.
• Spray a 9 x 13 baking dish with non-stick spray. Pour about 2 TBS salsa verde into the bottom of the dish to coat it. Note: you may need two baking dishes, as the filling makes plenty.
• Place about 2 TBS of the meat mixture in the center of a tortilla. Sprinkle with 1–2 TBS shredded cheddar jack. Fold one edge over the filling, tuck it under, and roll to close.
• Place each enchilada seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining salsa verde over the enchiladas, spreading to coat. Top with shredded Monterey Jack cheese.
• Bake in a preheated oven at 425°F (220°C) for about 30 minutes, until the cheese is melted and bubbly.

Sour Cream Sauce

• In a medium saucepan over medium heat, combine the sour cream, chicken broth, and diced green chilies. Whisk until smooth and bring to a gentle simmer.

  Mix 1–2 TBS corn starch with a few tablespoons of the hot sour cream mixture in a small bowl until smooth, then whisk it back into the saucepan. Continue to heat, stirring, until the sauce thickens.

  Pour the finished sauce over the baked enchiladas and serve.