Oven: 350 degrees
Bake: 30-35 minutes
Pan: 13 x 9 inch pan
Filling for Enchiladas
- 1 T. olive oil
- 1 medium sweet yellow pepper, chopped
- 1 medium green pepper, chopped
- 1 large sweet onion, chopped
- 1/2 pound cooked ground beef, (diced cooked pork or chicken is fine)
- 1 medium zucchini (shredded) ...You could use canned beans instead
- 16oz (4 cups) shredded cheddar cheese (use half in filling)
- 2 cans (15 oz. ea)) tomato sauce
- 2 cans (14-1/2 oz ea.) diced tomatoes, undrained ... (I like the tomatoes with the green chilies in them)
- 2 garlic cloves, minced (or 1 tsp dried)
- 2 T. chili powder
- 2 tsp. dried marjoram
- 1 tsp. dried basil
- 1 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 bay leaf
Directions for Filling
- In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove and cool
- Stir in tomato sauce, tomatoes, chili powder, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf. You can do this the day before, and refrigerate.
- In a frying pan heat the sauce a few minutes until warm.
- Place one of the corn tortilla in the sauce and cover with the sauce on both sides.
- Place into the 9 x13 pan place about a tablespoon of the peppers, and onion on the tortilla. Add the meat and zucchini and cheese. Roll up the tortilla.
- Repeat this procedure until the pan is filled with the enchiladas.
- Pour the remaining sauce over the enchiladas and top with the other half of the cheese.
- 1/2 cup minced fresh cilantro to garnish after baking
- Sour cream, optional