Wednesday, May 25, 2011

Pepper Jack Enchiladas

     These enchiladas are full of flavor and very spicy. We really enjoyed them, and they were even better today when we ate our leftovers for lunch.
     The original recipe from Kraft calls for Pepper Jack Velveeta. I was trying to go a little more healthy...or a least use unprocessed cheese. I looked everywhere for shredded Pepper Jack to no avail. I ended up buying a block of it and shredding it myself. I think using this cheese actually made these taste even better than the Velveeta.  I also added diced onion, red pepper, and celery for flavor and to make it a little more healthy.
     I estimate this dish cost about $4-5 to make, depending on brands, sales, etc.

1lb ground turkey (or beef)
1/4 c each diced onion, celery, and red bell pepper
2 cans enchilada sauce (I think they were about 10oz each)
6oz shredded pepper jack cheese
corn tortillas
  • Heat oven to 350*
  • Brown meat with onion, celery, and peppers. Drain and add 1/2 cup enchilada sauce
  • Spread 1/2 cup enchilada sauce on the bottom of 9x13 pan. 
  • Heat the tortillas in the microwave to soften. 
  • Spoon 1/4 cup meat onto the center of each tortilla. Roll up and place in the pan. I had to use a toothpick to hold some of them together.
  • Top with the rest of the enchilada sauce and the cheese.
  • Bake about 20 minutes or until the cheese melts. Be sure to remove toothpicks if you used them!

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