I like to add vegetables to my meat to add nutrition, color and texture. You could by all means leave them out if you’re serving picky eaters, or you could replace the bell peppers with tomatoes, beans or corn to suit your taste.

To make these #dinnerdoneby9am I fully assemble the enchiladas in the morning, refrigerate all day and bake just prior to serving.

Enchilada Sauce
-1 (29 oz) can tomato sauce
-1 c chicken broth
-1 Tbsp chili powder
-2 tsp cumin
-2 tsp paprika (preferably smoked)
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne

-1 Tbsp olive oil
-1 lb lean beef,
-1 onion, diced
-1/2 red bell pepper, diced
-4 cloves garlic, minced
-1 (4 oz) can chopped green chiles
-2 c cheddar or pepper jack cheese, divided
-8 medium tortillas
-chopped cilantro and/ or scallions for garnish

Combine sauce ingredients in a medium pot over medium heat. Simmer at least 10 minutes. Set aside.

Heat olive oil in medium pot over medium heat, add onion, beef and bell pepper. Saute until meat is browned, about 7 minutes. Drain off fat and return pan to heat. Add garlic and saute 1 additional minute. Add chopped green chiles, 1 c cheese and 1 c of the enchilada sauce, stir to combine.

Grease a 13×9 casserole dish. Roll 1/2 c of filling in each tortilla, then place into the greased dish. Once all of the tortillas have been added to the pan, pour sauce over top. Top with remaining 1/2 c cheese. Bake at 375 for 20 minutes. Top with cilantro/ scallions and serve.