Enchiladas

I saw this recipe on The Novice Chef and thought it looked awesome...and they were! My main complaint with homemade enchiladas is that they get too dry. This is not the case here since you coat the tortillas in sauce and then add more sauce to the tops. I did make some changes though, and since my husband is a picky eater, I make two separate batches of filling for the two of us. I will list the recipe as I make it and with everything in it. I make these at least once a month, maybe twice if Jeremy has a say!




Enchiladas

1-2 tbsp vegetable oil
1 pound lean ground beef
1 medium red onion chopped
1 bell pepper finely chopped
1 clove of garlic, pressed
1 15oz can of Old El Paso Enchilada sauce
8-10 8 inch tortillas
1 1/2 - 2 cups shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan.

Pour 1/2 of the can of sauce onto a plate. Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and add cheese and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the remaining cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.