Easy Peasy Enchiladas
Peas in enchiladas? Why not?! We’ve taken a classic Mexican dish and tucked in some extra veggies for a nutritional bonus. Don’t like peas? Corn works just as well.
Shredded Cheddar Cheese
Brown ground beef with onion and garlic, drain.
Stir in the peas, garlic powder, Worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin and black pepper.
In a separate skillet, heat one tablespoon of oil at a time, swirling to coat pan.
Add tortillas, one at a time, for 10 seconds on each side and drain on paper towel, adding more oil to the skillet as needed.
In a10x13 baking pan, pour in enough enchilada sauce to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat, onion and pea mixture and a sprinkle of cheese. Then roll and place each tortilla seam-side down and side-by-side in pan.
Pour remaining enchilada sauce over tortillas and top with remaining cheese.
Bake in a 350° oven for 20 minutes (30 minutes if refrigerated beforehand).
Top with a dollop of sour cream.