Beef Enchiladas

My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, sliced
• 1  sweet green pepper, sliced
• 1  sweet red peppers or 1  yellow pepper, sliced
• 1  clove garlic, minced
• 2  cups  cubed cooked roast beef
• 1 1⁄2 cups  taco sauce
• 1  teaspoon cumin
•  pepper
• 6  7-inch flour tortillas
• 1  cup  shredded cheddar cheese
• 1⁄2 cup sour cream
• 2  tablespoons  chopped green onions

Directions

1. In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
2. Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
3. Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
4. Sprinkle with 1 tbsp.
5. of the cheese.
6. Fold the tortilla over the filling, overlapping the edges slightly.
7. Arrange, seam side down, in an 11 x 7-inch baking dish.
8. Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
9. Sprinkle with the remaining cheese.
10. Bake in a 350 degree F oven for about 30 minutes or until heated through.
11. Sprinkle with green onions.