Sour Cream and Chicken Enchiladas

1/2 cup chopped onion
1/2 cup shredded carrots
1 Tbsp olive oil
2 cups chopped cooked chicken
16 oz sour cream
4 cups shredded cheese - cheddar, jack or whatever
12 6" flour tortillas
1 cup chopped sweet red pepper
1 1/4 cups milk
2 Tbsp flour

Sauté onions, peppers and carrots in oil until onions are clear. In a bowl mix together the chicken, 1/3 cup of the sour cream, 1 1/2 cups of the shredded cheese and the onion and carrot mixture. Spoon this mix evenly onto 1 end of each flour tortilla and roll up. Place the tortillas, seam side down, in a lightly greased 13 X 9 inch baking dish.

In a saucepan whisk together the remaining milk and 1 1/2 cups of the cheese. Stir over medium heat until the cheese in melted. Whisk in the flour and beat till smooth. Pour this over the enchiladas. Spoon the remaining sour cream over this. Bake at 350 degrees F until nice and bubbly. About 5 minutes before removing from oven, sprinkling the remaining cheese over the top and let melt. Serve hot with tortilla chips and sliced veggies.

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