Easy Weeknight Enchiladas

 I'm always looking for easy meals that pack a punch of flavor with only a few ingredients. Enchiladas are the answer, slice and saute 1 poblano pepper in thin slices when softened add, any ingredients like beef, chicken or more vegetables onions and mushroom. Roll into soft tortillas and smother with enchilada sauce and cheese. 

Ingredients:

1Long Green Poblano Peppers

10 oz Ground Beef (or substitute another protein or vegetable)

6 Flour Totilas

Small Jar 7oz Green Salsa

1tsp Hot Sauce

1 TBSP Southwest Spice Blend

1/2 cup Mexican Grated Cheese (Pepper Jack can be used for a kick)

3 TBSP Sour Cream

Directions:

Halve, core, and thinly slice Poblano peppers into thin slices and cook in an iron (oven proof) pan with a splash of oil until softened and lightly blistered.

Add more oil and the beef into the same pan. Season with Southwest Spice Blend salt and pepper. Break up meat into pieces until browned 6 minutes. Stir in 1/4 of the salsa.

While meat cooks make crema from the sour cream and hot sauce.

Assemble the enchiladas by placing a small amount of filling on one half of each tortilla, then roll up and place seam sides down in pan used to cook the filling. Top with salsa and sprinkle grated cheese on top. 

Broil until browned and bubbly 3-4 minutes. Plate and serve with a drizzle of creme.