- 1 pound lean ground beef
- 1 1/2 cups diced onion
- 1 1/2 cups (about 2 medium) finely diced zucchini
- 1 1/2 cups green peppers diced finely
- 2 jalapeu00f1o peppers diced finely
- 12 corn tortillas, heated or fried in oil to soften
- 2 1/2 cups enchilada sauce, canned or homemade
- 3 cups cheddar- jack shredded cheese
- Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
- Return pan to medium heat and add onion, green pepper, jalapeu00f1o peppers and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
- Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
- Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
- Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
- Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
- Serve immediately with desired condiments.