Cheese Enchiladas with Sour Cream Sauce

1. Preheat oven to 375 F. Place the tortillas on a plate and warm them in the microwave for 30 seconds. Spray a 9×13 inch pan with cooking spray. Take the tortillas out of the microwave. Fill each with approximately 1/4 cup of cheese. Roll them up and place in the greased pan.

2. Once all the tortillas are filled, place dish in the oven and bake for 12-14 minutes.

3. While the enchiladas are baking, make the sauce. Place the butter in a large sauté pan over medium heat. Once the butter is melted, add the flour. Whisk the flour and butter (you are making a roux) and cook for 1-2 minutes, until lightly browned. Slowly add the vegetable broth, whisking the whole time until incorporated, 1-2 minutes. Whisk in sour cream and simmer until the sauce has thickened, about 2-3 minutes.

4. Take the enchiladas out of the oven and place two enchiladas on each plate. Top each enchilada with some of the sauce until covered. Serve with rice and beans. Enjoy!

Adapted from Damn Delicious.

Notes: You can substitute corn tortillas for the flour tortillas. Substitute any cheese for the Monterey jack (pepper jack, cheddar). You can also sub regular sour cream for the light sour cream to make it really decadent and delicious. Additionally, you could fill the enchiladas with sautéed vegetables in addition to or as a substitute for the cheese.