- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- Serves 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 1/2 lb
- extra lean ground beef
- 250 g
- 1
- red pepper, chopped
- 0
- 1/2 cup
- chopped onion
- 125 mL
- 1 tsp
- cumin
- 5 mL
- 1/4 tsp
- cayenne, optional
- 1 mL
- 2/3 cup
- Tex-Mex Shredded Cheeses, divided
- 150 mL
- 1/3 cup
- Sweet Onion Chipotle Barbeque Sauce, divided
- 75 mL
- 1/4 cup
- fresh cilantro, chopped, divided
- 60 mL
- 4
- large flour tortillas
- 0
Directions
- Step 1
- Preheat oven to 400°F (200°C). Grease an 8-in. (20 cm) baking dish. Heat oil in a large skillet over medium-high heat. Add beef, red pepper, onion, cumin and cayenne, if using, and cook, using a fork to break up meat, until meat is no longer pink and vegetables are tender, about 5 min. Drain any liquid then stir in 1/2 cup (125 mL) cheese, half the chipotle sauce and 3 tbsp (45 mL) cilantro.
- Step 2
- Evenly scoop mixture into centre of each tortilla. Fold sides over filling, then roll to enclose filling completely. Place enchiladas, seam side down, in prepared baking dish. Spread remaining chipotle sauce overtop and sprinkle with remaining cheese. Bake on middle rack of oven until cheese is melted and bubbly, about 10 min. Garnish with remaining cilantro.
Tip
To turn up the heat, add a pinch of cayenne pepper.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- 1 enchilada
- Calories:
- 460
- Fat:
- 19 g
- Saturated Fat:
- 6 g
- Carbs:
- 44 g
- Fibre:
- 3 g
- Cholesterol:
- 55 mg
- Sodium:
- 810 mg
