lb lean (at least 80%) ground beef (Optional-veggie it up y’all)
medium onion, chopped (1/2 cup)
cup sour cream
cup shredded Cheddar cheese, manchengo, and mozzarella
tablespoons chopped fresh cilantro
1 packet of taco seasoning for browning the meat
cup chopped bell pepper (any color)
tablespoon chili powder
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
teaspoon ground cumin
(4.5 oz chopped green chiles, drained
clove garlic, finely chopped
can (15 oz) Muir Glen™ organic tomato sauce
soft corn tortillas (6 inch)
Additional shredded cheese, sour cream and chopped onion, if desired
Optional // I used large and small corn tortillas and topped the tortillas with extra sauce, more cheese, black beans, and also added refined beans inside of the tortillas. Hint // Also serve with your favorite rice and even more peppers for a side.
1Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, taco seasoning, the cilantro and pepper. Cover; remove from heat.
2In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
3Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11×7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
4Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.
Recipe found Here.