These enchiladas are perfect when you want a low-fuss dinner that will please your hungry family on a weeknight. Simple, quick and delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Monterey Jack Cheese, shredded(ContainsMilk)
Enchilada Spice Blend(ContainsSulphites)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add crushed tomatoes, half the Enchilada Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) to a medium pot. Heat pot over medium-high heat. Bring to a simmer. Once simmering, reduce to heat to low. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste. Remove the pot from heat.
While enchilada sauce comes to a simmer, core, then cut pepper into 1/4-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Grease an 8x8-inch baking dish with 1 tbsp oil. (NOTE: For 4 ppl, use a 9x13-inch baking dish greased with 2 tbsp oil.)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
Add garlic and remaining Enchilada Spice Blend to the pan with beef and peppers. Cook, stirring often, until fragrant, 1 min. Add half the enchilada sauce. Cook, stirring occasionally, until peppers are tender, 2-3 min. Season with salt and pepper, to taste.
Spread half the remaining enchilada sauce across the bottom of the prepared baking dish. Place tortillas on a clean work surface. Divide filling between tortillas. Roll up to close and place, seam-side down, in the baking dish. Spoon remaining enchilada sauce over enchiladas, then sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 5-6 min.
Divide enchiladas between plates. Dollop sour cream over top. Sprinkle with green onions.