Ingredients
- Ingredients for filling:
- 1-2 tbsp canola oil
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 red/green bell pepper, chopped, divided
- 4 cloves garlic, minced
- 1 ancho chile in adobo sauce, chopped (optional, but I liked it)
- 1/2 cup sour cream
- 1 cup shredded cheese (colby jack preferably)
- Salt to taste
- Ingredients for sauce:
- 1 tbsp oil
- Half of the chopped red/green bell pepper
- 1 15oz can tomato sauce
- 2/3 cup water
- 1 tsp chilli powder
- 1 tbsp dry parsley
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Freshly ground black pepper to taste
Preparation
Step 1
For assembly:
7-8 tortillas, 8 inches in diameter, corn or flour
1/2 - 1 cup shredded colby jack cheese
Method:
1. Preheat over to 350 degrees.
2. In a pan heat the oil over med-high heat, 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, along with the ancho chile, and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream, salt and cheese.
3. In a small saucepan heat the oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.
4. Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling.
5. Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly. Take it out of the oven and let rest for 10 mins before serving - that melty cheese may be tempting, but it's also scorching hot!