Ingredients

1
lb ground beef (at least 80% lean)
1
cup chopped onions
1
medium red bell pepper, chopped (1 cup)
2
cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 1/2
cups shredded cheddar Jack cheese (6 oz)

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2
In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 cup of the enchilada sauce and the chiles; heat to simmering, then remove from heat.
3
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing each seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4
Bake 23 to 27 minutes or until hot and bubbly (at least 165°F in center). Let stand 5 minutes before serving.

Tips from the Betty Crocker KitchensHide
Use only ½ cup of the enchilada sauce in the bottom of the dish so there will be enough to top the enchiladas. Like soft enchiladas? Pour the sauce to cover the ends of tortillas. For crispy-edged enchiladas, pour the sauce over the wrapped tortillas, leaving the edges uncovered.
The ground beef can cool down quickly when you’re wrapping the enchiladas. To make sure it gets hot enough, for food safety reasons, use an instant-read thermometer in the center of the enchiladas, to be sure it gets to 165°F.
Feel free to swap in whatever type of bell pepper you have on hand for the red bell pepper. Play around with the type of cheese you use, for a different flavor. Try spicy Mexican-style cheese, for a spicier flavor.

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