Ingredients

Scale

1–2 T. extra virgin olive oil

1 pound lean ground beef (You can also use rotisserie chicken)

1 medium onion, minced

3 cloves garlic, pressed

1 green pepper, finely chopped

1 T chili powder

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/2 tsp freshly ground black pepper

3/4 tsp kosher salt

1 cup sour cream

Juice of 1 Lime

1 c Mexican blend cheese

2 T chopped fresh parsley or cilantro

1 (8-oz) can tomato sauce

10–12 small flour or corn tortillas

1–2 (10-oz) cans of red enchilada sauce

2 cups shredded cheddar or Colby Jack cheese

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Instructions

1. Set your oven to 350 degrees F.

2. In a large skillet over medium heat, add your beef, garlic, onion, green pepper and spices. Cook until beef is cooked through and onion is translucent.

3. Pour into a bowl and add your sour cream, Mexican blend cheese, parsley or cilantro, lime juice, and tomato sauce. Add mixture to tortillas, roll them up and place them in the pan. Pour enchilada sauce over the top and add your remaining cheese. Bake uncovered for about 20 minutes (until cheese is melted), and top with cilantro, sour cream, salsa, tomatoes, chopped lettuce, olives or any other desired toppings. Cook up some Mexican rice to serve with the beef enchiladas.