Enchilada

I make these at least a couple times a year. A warning, for as delicious as they are, they can be messy to make if you're like me and fore go using tongs to dip the tortillas. I think it's just more fun to get your hands all sloppy and lickable.

1 lb meat (shredded chicken, ground beef, turkey, shredded pork)
1/2 C. chopped white onion                                            1/2 C. sour cream
2 C. shredded cheddar cheese                                        1/4 tsp. black pepper
1/3 C. chopped green bell pepper                                   2/3 C. water
1 T. chili powder                                                            1 1/2 tsp oregano
1/4 tsp. cumin                                                                2 chopped green chili peppers
1 clove garlic, chopped                                               1 can (15 oz) tomato sauce *
8 corn tortillas, large

*I usually get the kind with diced tomatoes in it.



Preheat oven to 350*

1. In deep skillet cook meat thoroughly, drain any excess grease/fat and return to pan. Stir in onion, sour cream, 1 cup cheese and black pepper.
2. In sauce pan or shallow skillet bring bell pepper, water, chili powder, oregano, cumin, green chilies, garlic and tomato sauce to boiling. Turn down heat and simmer 5 minutes, remove from heat.
3. Dip tortillas in sauce, fill with 1/4 cup meat mix and roll up and lay in 13 x 9 casserole dish or jelly roll pan.
4. Pour remaining sauce over tortillas, top with remaining shredded cheese. Bake for 20 mins.