Holy Enchilada!

The following is a recipe for a Layered Enchilada that my Aunt Marie has perfected. I hope you appreciate the lengths I've gone to to convince her to let me share it with you. It has the perfect combination of spiciness and creaminess that always leaves me begging for more. You're friends will marvel at your deftness with white sauce and jalapenos!
I know you'll enjoy it as much as I do.

Layered Enchilada

375o
20 minutes baking
Lots of prep time!
6-8 Soft Tortillas (if using lasagna pan, I use 2 large packages-1½ per layer)
1 lb. Ground beef (or turkey)
3 peppers diced (green, red, yellow)
4-6 jalepenos
1 onion (finely diced)
½ c. chopped cilantro
1 clove garlic (minced or pressed)
1 sm can Old El Paso enchilada sauce (Mild)
1 can Black Beans (well-rinsed!!)
few drops of hot sauce (tobasco, or louisiana)
1 - 1 ½ t. chili powder
dash of Worcestershire
couple drops of Tabasco (a little goes a long way)
sm. Can sliced black olives (drained)
Cheddar cheese (shredded) (Can buy pre-shredded cheddar-jack)
Lots of chopping!! I use the food processor. Chop onions separately or with jalepenos. The bell peppers can all go together.
Before cooking:
• Open the cans of: enchilada sauce, black beans and olives.
• Shred cheese.
On medium-low heat, brown meat with diced onions. Add: diced peppers, jalepenos and minced garlic.
I add the cilantro last, so I don’t overcook it.
Keep meat sauce warm while preparing white sauce.
White sauce:
1 c. milk
1 tsp butter
1 - 2 Tbsp flour
1 c. sour cream (can use low fat)
Melt butter, add flour, then add milk until sauce thickens. (I usually microwave the milk for two minutes while I melt the butter, to speed up process.)
Remove from heat. You can wire whisk the sauce to cool it a little before adding sour cream. This will keep mixture from separating.
In baking dish Layer:
white sauce - tortilla - meat sauce - white sauce - cheese – tortilla –etc.
Top: Tortilla - thin layer of white sauce – topped with cheese

Goce!