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Product Recall: Red Onions from USA Read More
Level
easy
Prep Time
10 min
Total Time
25 min
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.

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Nutrition Facts

Nutrition Description:
1 enchilada
Calories:
460
Fat:
19
Saturated Fat:
6
Carbs:
44
Fibre:
3
Sugar:
0
Cholesterol:
55 mg
Protein:
0
Sodium:
810 mg
Potassium:
0