Sauce:

1/2 c. flour
1/2 c. butter
2 cans chicken broth
16 oz. sour cream
1 (7 oz.) can green chilies
2 lb. ground beef
1 onion
garlic salt and pepper to desired taste
flour tortillas
cheese (we prefer 1/2 Cheddar and 1/2 Monterey Jack)

Brown ground beef and onion and season with garlic salt and pepper. Spoon into flour tortillas, roll and place into large baking dish. Spoon half of sauce over top. Sprinkle generously with cheese and bake at 375°F until bubbly (about 20 minutes). If you do not like the cheese browned, add cheese last 5 minutes of baking. Heat remaining sauce in microwave to spoon over enchiladas at serving time.