Beef Enchiladas

Servings: 2 | Serving size: 3 enchiladas

Cooking Time: 45 Minutes

This recipe makes great leftovers and is easily multiplied (or halved), but use multiple pans for baking. This recipe also requires making Enchilada Sauce.

Ingredients

• 1 tsp olive oil
• 1 large onion (diced)
• 2 medium ribs celery (diced)
• 1 medium red bell pepper (diced)
• 4 ounces 95% lean ground beef
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp cayenne
• 2 Tbsp pickled jalapeno peppers (minced)
• 6 soft corn tortillas
• 1/2 cup Enchilada Sauce
• 2 ounces reduced fat cheddar cheese (grated)
• 2 Tbsp reduced fat sour cream

Preheat the oven to 375F.

Place the olive oil in a medium saucepan over medium-high heat.

Add the onion and sauté for 2-3 minutes, then add the celery.

Cook for another 2 minutes, stirring frequently, then add the red bell pepper.

Cook another 2-3 minutes, stirring frequently, then add the ground beef and cook, stirring continuously, until the ground beef is browned and cooked through.

Add the chili powder, cumin, cayenne, salt, and jalapenos, and mix thoroughly. Remove from heat and set aside.

Place a non-stick pan or griddle over medium-high heat. Working one at a time, place each tortilla on the pan for a few seconds on each side, turning frequently, until they are warm and softened.

As each tortilla is warm and softened, fill them with 1/6th of the ground beef mixture and place in a 9x16 Pyrex pan or a cookie sheet (lined with aluminum foil for easy clean-up), seam or overlap side down.

As you fill the tortillas with the beef mixture and place them in the dish, line them up closely (touching) so that they cook evenly.

Top with 1 Cup Enchilada Sauce and sprinkle the cheese over all.

Place in the oven and cook for 12-15 minutes or until the cheese is melted and bubbly.

Serve, three enchiladas to a plate, garnished with 1 tablespoon sour cream each.