1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly
Preheat oven to 375 degrees.
In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.
In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.
On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)
Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.
Bake for 25-30 or until edges are browned and crispy.
Beef or Chicken Enchiladas