1
can (4 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
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Steps
1
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.
2
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.
3
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.
4
Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.
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Recipe VariationLighter Enchiladas: For 15 grams of fat and 420 calories per serving, substitute ground turkey breast for the ground beef; use fat-free flour tortillas and reduced-fat sour cream and cheese.
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