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My daughters lick their plates clean when we make this recipe, it calls for beef but chicken or veggies will also do. When I have left over roast beef, I usually make this meal.
Beef enchiladas
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1 tbsp
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Oil
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1
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Sliced onion
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1
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Green pepper, sliced
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1
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Red pepper, sliced
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2
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Cloves of garlic, minced
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2 cups
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Cooked roast beef or chicken, cubed
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1 ½ cups
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Salsa
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1 tsp
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Cumin (optional)
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6
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Large flour tortillas
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1 cup
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Shredded (regular or light) cheddar cheese
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½ cup
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Butter, melted
Sour cream (regular, light or no fat)
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2 tbsp
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Chopped green onion pepper to taste
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1. In skillet, heat oil over medium heat; cook onion, green , red pepper and garlic for about 3 minutes or until oinion is softened and peppers are tender-crisp. Remove from heat; stir in meat, ½ cup of the salsa, cumin and pepper to taste
2. Spoon about ¾ cup of the meat mixture down the center of each tortilla. Sprinkle with 1 tablespoon of cheese. Fold tortilla over filling, overlapping the edges. Arrange seam side up in a 13X9 baking dish. Spoon remaining salsa over tortillas.
3. Sprinkle with remaining cheese and bake in 350F oven for about 30 minutes or until heated throughout.
4. Spoon sour cream down the center of tortillas and sprinkle with green onions.
Serves 6
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