These were hands down the best enchiladas I've ever made. They were so good! Both Nate and I loved this dinner and can't wait to have it again. They are also so simple to make. We also used low calorie tortillas and went light on the cheese, we were able to keep each enchilada at about 200 calories.
shredded beef (I used this awesome recipe)
1 green pepper, diced
1/2 onion, diced
tortillas (corn or flour, whichever you prefer)
mild green enchilada sauce (or red if you prefer)
In a skillet, heat a tablespoon of olive oil over medium high heat. Once hot add diced pepper and onion and saute for a few minutes or until onions are translucent. Then add cooked veggies to shredded beef and combine. Pour a small amount of enchilada sauce into bottom of glass baking dish. Heat tortillas so they are more pliable and easier to work with. Place some cheese and meat on the tortillas, keeping it on the bottom third of the tortillas so it rolls up nicely. Placed rolled enchilada into baking dish. Repeat until all your enchiladas are done. Then pour a small amount of enchilada sauce over the tops of the enchiladas. Add a bit more shredded cheese along with some sliced olives and hot sauce if you'd like. Bake at 375 degrees for about 20 minutes or until cheese is thoroughly melted and tortilla edges are golden brown. Serve hot!