Enchiladas

Enchiladas

(Source: My mom!)

Filling:

1-2 tbsp vegetable oil

1 pound lean ground meat (beef, turkey or chicken will all work)

1 medium red onion chopped

1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce

1 clove of garlic, pressed

1/2 cup sour cream

1 cup shredded cheese (I used colby jack)

Sauce:

1 tbsp vegetable oil

half of the reserved bell pepper

1 can (15 ounces) tomato sauce

2/3 cup water

1 tbsp chili powder

1 tbsp dry parsley

1/2 tsp garlic powder

1/4 tsp cumin

salt and pepper to taste

For assembly:

8-10 8 inch tortillas (Today I used flour but my mom used corn)

1/2-1 cup 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. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable 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.

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.

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.

Serve with spanish rice (at the bottom of the post), black beans(at the bottom of the post), or spicy broccoli.