Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 large onion, chopped (1 cup)

  3. 2 tablespoons Gold Medal all-purpose flour

  4. 1 1/2 cups sour cream

  5. 16 ounces diced green chilies, drained

  6. 3 cups shredded Monterey Jack cheese (12 ounces)

  7. 3 cups shredded Texas Beef Brisket

  8. 12 flour tortillas (6 inches in diameter), warmed

  9. 1 cup thinly sliced fresh cilantro

  10. 8 ounces tomato sauce

  11. 1 cup picante sauce

  12. 1 tablespoon lime juice

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Heat oven to 350 degrees. Heat oil in 12-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in flour. Cook, stirring frequently, until light brown. Stir in sour cream and chilies; heat until just warm. Remove from heat; stir in 2 cups of the cheese.

  2. Spoon about 1/4 cup of the shredded beef onto center of each tortilla. Top with 1/4 cup cheese mixture; sprinkle with about 1 tablespoon of the cilantro. Roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 13x9x2 inches. Mix tomato sauce, picante sauce and lime juice; pour over tortillas.

  3. Cover and bake 15 minutes. Sprinkle with remaining 1 cup cheese and remaining cilantro. Bake uncovered about 5 minutes or until cheese is melted. Serve with additional sour cream if desired.


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