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Ingredients

¾ pound lean ground sirloin or turkey 1 ½ cups diced red or green bell pepper 1 (1.25 ounce) package taco seasoning 8 (7 inch) flour or corn tortillas 2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican 1 ½ cups salsa or picante sauce 1 cup shredded lettuce 1 cup chopped tomato ½ cup light sour cream

Nutrition Info

709.1 calories carbohydrate: 57.2 g cholesterol: 109.7 mg fat: 38.6 g fiber: 5.6 g protein: 36.2 g saturatedFat: 17.9 g servingSize: - sodium: 2079.5 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

Heat large skillet over medium-high heat, add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink, drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
Spoon 1/3 cup meat mixture down center of each tortilla, sprinkle with 2 tablespoons cheese. Roll up, place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
Cover with foil, bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover, sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

4 servings

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.