Beef Enchilada Recipe

INSTRUCTIONS

1. Preheat oven to 350 F. Warm up the tortillas by either using the microwave and reheat them wrapped in napkin cloths for about a minute and a half at 75% of the microwave’s power, or by reheating them on an open flame or on a hot non-stick pan, quickly turning the tortillas on each side to warm them through and keeping them warm in a small bundle.

2. Microwave the Trifecta beef patties covered completely by a wet paper cloth towel, for a minute and a half. After the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a bowl. Combine the Trifecta bell pepper with the beef and mix to incorporate. Keep aside.

3. Get a baking dish ready, by spraying a light coat of oil on all sides of the baking dish.

4. Set up a cutting board as your working station to roll the enchiladas. Grab the warm tortillas, beef and green bell pepper mix, enchilada sauce, and set up your station to be able to work in the following way:

5. A. Place one, two, or however many tortillas comfortably fit on your cutting board right next to each other, without overlapping.

6. B. Weigh and place 1.5 ounces of the beef+bell pepper mix on one end of the tortillas.

7. C. Roll the tortilla over the beef and create a semi-tight cylinder. Carefully transfer the tortillas to the sprayed baking sheet, and place the seam in the bottom to avoid the enchiladas from rolling open. Place them all back to back starting from one end of the baking sheet, to the other. Repeat with all 16 tortillas.

8. Pour the sauce on top of the enchiladas, and top with cheese. Place in the oven for about 7-10 minutes or until cheese is melted and enchiladas are warmed through. Carefully remove the pan from the oven and serve 4 enchiladas per plate. Garnish with cilantro. Enjoy!