Easy Meat and Cheese Enchiladas (12.13.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 poblano peppers, diced
  • 1 lb. ground beef, turkey or chicken
  • 12 corn tortillas
  • 2 cups (16 oz) mozzarella, divided
  • 1 28oz can of red enchilada sauce
  • Salt and Pepper, to taste

 

Preheat oven to 400 degrees.

In a large frying pan, heat the oil to medium high. Add the onions, pepper and ground meat of choice with salt and pepper.

Pour enough enchilada sauce in the bottom of a 9x13 baking dish to cover the bottom.

Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce.

Combine the onion, pepper, meat mixture, half the cheese and enchilada sauce into each tortilla. Roll each one and place in the baking dish. Sprinkle leftover sauce and cheese on top of enchiladas.

Bake for 15 minutes or until cheese is melted.