"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Easy Enchiladas Recipe

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This recipe for Easy Enchiladas, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen S. Galt
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp canola oil
1/2 lb hot Italian turkey sausage, casings removed
1 red bell pepper, seeded and chopped
6 scallions, sliced
1 tsp chili powder
1/2 tsp ground cumin
1 cup canned stewed tomatoes
3/4 cup canned black beans, rinsed and drained
3/4 cup canned chickpeas, rinsed and drained
1/8 tsp freshly ground white pepper
Four 6" flour tortillas
1/2 c shredded reduced-fat Monterey Jack cheese

Directions:
Directions:
Preheat oven to 350; spray a 2 quart casserole with nonstick cooking spray. In a large nonstick skillet, heat the oil. Saute the sausage, bell pepper and scallions, stirring frequently to break up the sausage, until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in the tomatoes, beans, chickpeas and pepper. Reduce the heat and simmer 5 minutes.
Place the tortillas on a work surface; spoon the turkey mixture down the center of the tortillas, then roll them into cylinders. Place, seam-side down, in the baking dish; sprinkle with the cheese. Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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