Serves: 12
Total Calories: 390

3 cups onions chopped
1 3/4 cups green bell peppers chopped
2 tablespoons vegetable oil
1/2 pound ground beef
2 (11-ounce) cans red enchilada sauce
1 cup sour cream
12 corn tortillas
1 pound Monterey Jack cheese shredded (about 4 cups)
8 ounces Cheddar cheese shredded (about 2 cups)
green onion Sliced

At least 1 hour or up to 2 hours before serving:

In a 10-inch skillet over medium heat, sauté onions and green peppers in oil for 10 minutes or until onions are transparent. Add beef and sauté until no longer pink. Drain well and transfer vegetable-meat mixture to a bowl set aside. Discard fat.

In same skillet over low heat, stir enchilada sauce and sour cream until blended and just beginning to simmer. Remove from heat.

In the bottom of each of two 2-quart oblong baking dishes, spread 1/2 cup of the sauce. Dip tortillas, one at a time, in enchilada sauce in skillet to soften. Fill with about 1/4 cup of the vegetable-meat mixture sprinkle with 1/3 cup of the Monterey Jack cheese roll and place seam-side down in baking dishes. Pour remaining sauce over filled tortillas. Cover tightly with foil. If making ahead, cover and let stand up to 1 hour.

Bake, covered, in a preheated 375° oven for 30 minutes. Remove foil. Sprinkle with Cheddar cheese. Bake 2 to 3 minutes longer or until cheese melts. Garnish with green onions.

Nutritional Facts:

Serves: 12
Total Calories: 390
Calories from Fat: 229

More Recipes from the Make And Take Cookbook Cookbook:
Baked Cheddar Rarebit
Cabbage Rolls
Carolina Herbed Chicken
Country Buffet Stew
Creamy Turkey And Biscuits
Deep-Dish Pork Pie
El Paso Pasta Bake
Glazed Twin Meat Loaves
Ham and Eggs Casserole
Hawaiian Franks
Irish Eggs
Italian Goulash With Noodles
Monterey Beef Enchiladas
Orange Barbecued Ribs
Peppered Chicken Casserole
Salmon Crepes
Spanish Chicken And Rice
Stuffed Eggs Diana