Carne Picada de Enchiladas

Enchilada's are always a good choice.  There simple to make and you can roll them with you choice of meat or vegetables.  These are so creamy and cheesy they will go fast.  Recipe serves four

Enchilada Filling
1 LB Ground Meat (pork, beef or turkey)
1 Small Onion
1 Small Green Pepper
3 Garlic Cloves crushed
1/4 Cup Tomato Sauce
1/4 Cup Chili Powder
1/2 TBS Salt
1/2 TBS Pepper
1 16 oz PKG Fiesta Blend shredded Cheese
12 Corn Tortillas

Brown meat in a large kettle and drain grease into a separate pan.  Saute onion, green pepper and garlic in grease drained from meat for 5 minutes stirring constantly.  Return sauteed vegetables to ground meat without grease.  Add tomato sauce, chili powder, salt and pepper.  Simmer uncovered until all liquid is dissolved.

Heat 1 cup of oil in a small skillet.  Once oil is hot drop tortilla into skillet and quickly turn lightly heating both sides to soften the shell.   Place tortilla on flat services placing at least 2 tablespoon of ground meat on one edge topping with a generous sprinkle of shredded cheese.  Roll tightly and place in a 9X13 baking dish coated with cooking spray.  Continue process until all twelve tortillas are filled and packed tightly into dish.

Enchilada Sauce

1 TBS Flour
1 15 oz can Chicken Broth
2 8 oz cans Tomato Sauce
1/4 Cup Chili Powder
1 Tsp Cumin
2 Tsp Dried Cilantro
1 Tbs Oragno
1 Tsp Red Pepper
1 Tbs Garlic Salt
1 Tbs Lemon Pepper

Mix Flour in 1/4 cup of cold water and swiftly stir into heated chicken broth.  Add Tomato Sauce and spices.  Cover and simmer for 10 minutes.  Pour sauce into baking dish with Enchiladas and top with shredded cheese.  Bake in 350 degree oven for 20 minutes or until bubbly and golden brown.