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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This dish is even better the second day. My family loves it! Ingredients:
16 ounces tomato sauce |
1/2 cup green pepper, chopped |
2 teaspoons chili powder |
1 dash cumin |
8 flour tortillas |
1 lb ground round |
2 cups monterey jack cheese, shredded, divided in half |
1/2 cup green onion, chopped |
1/2 cup sour cream |
2 tablespoons parsley, chopped |
1/4 teaspoon salt |
1 dash pepper |
Directions:
1. Combine tomato sauce, green pepper, chili powder,and cumin in a medium pan and simmer 10-12 minutes; set aside.
2. Cook ground round until lightly brown; drain.
3. Stir in one cup of the cheese, onion, sour cream, parsley, salt and pepper.
4. Spoon 1/4 cup of meat mixture on each tortilla.
5. Fold in sides, and roll up.
6. Spray 9x13-inch pan with Pam, a pour a little of the tomato sauce on bottom of pan.
7. Top with enchiladas, remaining tomato sauce, and remainder of cheese.
8. Bake at 350°F for 20 minutes.
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