Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1/2
cup sour cream
1
cup shredded Cheddar cheese (4 oz)
2
tablespoons chopped fresh cilantro
1/4
teaspoon pepper
1/3
cup chopped bell pepper (any color)
2/3
cup water
1
tablespoon chili powder
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon ground cumin
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1
clove garlic, finely chopped
1
can (15 oz) Muir Glen™ organic tomato sauce
8
soft corn tortillas (6 inch)
Additional shredded cheese, sour cream and chopped onion, if desired
Preparation
Heat 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, the cilantro and pepper. Cover; remove from heat.
In 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.
Dip 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 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.
