Susan's Lamb Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground lamb
• 1/2 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 dash salt and pepper
• 2 (15 ounce) cans green enchilada sauce
• 1 cup fresh cilantro, chopped
• 12 -14 corn tortillas
• 2 tablespoons cooking oil
• 2 cups monterey jack cheese, grated
• 1 -2 cup cheddar cheese, grated
• 3/4 cup reduced-fat sour cream (to garnish)

Recipe

• 1 saute lamb, peppers, onion, and garlic until lamb is browned and onions are translucent. add 1/2 can enchilada sauce to the lamb mixture. cook over medium heat until most of the sauce has evaporated. remove from heat. cool a few minutes, so the cilantro does not cook when added. stir in cilantro until well mixed. set aside.
• 2 heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (you just want them to be softened, not crisped.) after frying, put them on several layers of paper towels to drain.
• 3 pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) divide the lamb mixture into the same number of portions as you have tortillas. do the same with the monterey jack cheese. roll up a portion of lamb mixture and jack cheese into each tortilla and place the roll seam-side down in the pan. lining up the rolls side by side in the pan. it's ok if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
• 4 bake 20-30 minutes at 350f or until bubbly. top each serving with a dollop of sour cream and a sprig of cilantro.
• 5 you could easily use leftover lamb, chopped fine, in place of the ground lamb and get the same results.