Recipe makes: 10 enchiladas, enough for 4 hungry people

Ingredients:

1 tablespoon olive oil
1 red pepper, chopped
1 green pepper, chopped
1/2 red onion, chopped
2 garlic cloves, minced
1, 4 oz. can of diced green chiles
1 pound lean ground beef (turkey works great as well)
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces (3/4 cups) of white cheddar cheese, freshly grated (or any cheese of your choosing)
10 whole wheat tortillas (or any flour tortillas you can find)

On top:
Green onions
Cilantro
Sour Cream
Avocado

For the enchilada sauce:

2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/4 tablespoon smoked paprika
1/8 tablespoon cayenne pepper
1/4 tablespoon salt
1/4 tablespoon pepper

Begin by preheating the oven to 350 degrees Fahrenheit (or 176.6 degrees Celsius). Spray a 9x13 inch baking dish with non-stick spray or lightly cover it with oil.

Then, make the enchilada sauce. This can be made ahead of time for future use or just before you prepare the beef-filled tortillas. In a large saucepan over medium heat, add in the olive oil. Whisk in the flour until it is golden brown, for about 2 minutes. Then, add in the remaining ingredients and whisk them together. Bring the mixture to a simmer, reduce the heat to low, and cook for 5 minutes before serving.

Now begin to make the tortillas. In a large skillet heated over medium-low heat, add in the olive oil along with the peppers, onions and garlic. Cook until the ingredients are softened, about 5 minutes. Stir in the green chilies, and then add in the beef. Use a large wooden spoon to break the beef apart and add in the spices: the cumin, paprika, chili powder, salt and pepper. Cook until the beef is just browned and then turn off the heat and remove the skillet from the stove.

Once the beef is done, add 1/3 cup of the enchilada sauce and 2 ounces (about 1/4 cups) of the cheese to the skillet with the meat. Add another 1/3 of the sauce to the bottom of the baking dish, leaving you 1/3 of the enchilada sauce to pour on top. Spread out the sauce on the bottom of the dish with a spoon.

Place the tortillas in the dish so that they are open and lying next to each other. Add in the beef filling to the center of each tortilla and then roll each one tightly until closed (you may have to turn them around. Once all the tortillas are closed, cover them with the remaining sauce and sprinkle the rest of the cheese. Bake for 30 minutes until the cheese is golden and melted on the top.

Serve with the green onions, cilantro, a dollop of sour cream and avocado on top!

Enjoy these enchiladas for a delectable mid-week meal, or make it as an impressive dish for your guests!