Enchiladas recipe

 2.....10 oz.  cans of mild or spicy enchilada sauce

1 tbs. olive oil

1 med. onion sliced and separated into rings

1 sm. red pepper sliced

5 garlic cloves minced

8 soft corn tortilllas....follow pkg. directions how to heat

8 to 10 oz. of shredded cheese blend of Colby Montery Jack

Filling can be either 1 can of black beans drained and rinsed, shredded beef, or shredded chicken. (Just boil meat or chicken to soften, and shred it.  Flavor with salt and pepper.)

Heat the oven to 425*

Pour 2/3 cup of the enchilada sauce in a 2 qt. baking dish.

Add onion , garlic and pepper to a med. skillet with the oil on a med/high heat.  Stir for 2 to 3 minutes.

In a med. bowl, combine the onion, garlic, peppers, and cooked shredded chicken or beef or black beans.   Mix well.  Spoon about 2 tbs. of the mixture down the center of each tortilla.  Top each with 2 tbs. cheese or 3 tbs.  Then roll it up.  Place the seam side down, over the enchilada sauce in the baking dish.

Spoon the remaining enchilada sauce over the filled enchiladas.  Sprinkle with the remaining cheese.  About a cup or more.

Bake at 425* for about 20 minutes unil heated though and cheese is melted.

You can make spanish rice on the side.