Sunday, October 31, 2010

GF Meat Enchiladas

We love this quick, easy, and delicious recipe! We made it tonight with shredded beef and added the veggies this time - it turned out great.

·1 lb. ground or shredded beef or chicken
·1 pkg. McCormick Enchilada Sauce Mix
·1 ½ cups water
·1 8 oz. can tomato sauce
·12 corn tortillas
·1 cup shredded cheese (Cheddar or Mexican blend)
·1 medium onion, chopped
·1 green pepper, chopped

Stir sauce mix, water, and tomato sauce in a medium saucepan. Bring to a boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. In a large skillet, reheat shredded meat from previous crock-pot cooking (or brown ground meat) with onion and pepper. Stir in ½ cup of sauce. Heat tortillas according to package directions. Spoon meat and veggie mix into each tortilla. Roll tortillas slightly and place seam-side down in a 13x9 inch baking dish. Pour remaining sauce over enchiladas and top with cheese. Bake at 350˚ for 15 minutes.

I've also shared this recipe on: Seasonal Sundays