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“A healthier, non-fried version of the Mexican favorite”
READY IN:
45mins
SERVES:
16
YIELD:
16 Enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Saute peppers and onion in 2 T oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili powder with meat while cooking. (OR shred cooked chicken breast and add ½ chili powder). Stir in half the onions and peppers; set aside to cool.
  2. 2. Heat 1 T oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions and peppers until it boils.
  3. 3. Preheat oven to 350 degrees. Heat tortillas lightly in skillet or microwave. One at a time, lay a tortilla flat; put some refried beans, grated cheese, and meat mixture in the center, and roll up. Arrange filled tortillas in a 9X13 inch baking dish. Pour tomato sauce over tortillas; sprinkle with remaining cheese. Make half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.

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