Shelly’s Spicy Beef Enchiladas with Red Sauce

1 pkg. (about 1 pound) ground beef

1 large green Anaheim pepper, diced or 2 small cans chopped green chillies

1/2 onion, diced

2 cups fully cooked brown rice

2 T. chili powder

1 T. cumin

2 tsp. salt

1 tsp. garlic salt

1 T. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. red pepper flakes

1/2 cup salsa

1/2 c. water

10 tortillas

2 cans medium red enchilada sauce

3 T. sour cream

1 tsp. garlic salt

1 tsp. onion powder

1 pkg. shredded Colby and Monterey Jack cheese, divided

 

Preheat oven to 350 degrees

 

1. Combine ground beef, green pepper, and onion in a large skillet. Cook completely and drain. Add rice and seasonings to the skillet. Stir in water and salsa. Bring water just to a boil and simmer just until absorbed, about 5 minutes. Add 1/2 cup of the cheese to mixture and stir until it melts.

2. Fill each tortilla with beef and rice mixture. Roll up and place in a 13×9 casserole dish.

3. Whisk together cans of red sauce, sour cream, 1/2 tsp. garlic salt, and 1/2 tsp. onion powder in a small sauce pan over low heat until incorporated. Pour over enchiladas and bake for 15 minutes.

4. Top with remaining cheese and bake for an additional 5 minutes or until cheese melts.

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