This is not a special recipe, it is just from the can of Old El Paso Enchilada Sauce. I've adapted it a little and of course leave out the cheese. You would think that the cheese is an important part, but honestly the enchiladas are so good you won't even miss it! Plus, any cheese-eaters in the family can just add it after they are cooked.
1 lb lean ground beef or turkey (or see below for chicken instructions)
1 cup onion and pepper mix, fresh or frozen
16 oz refried beans (try making it yourself with this recipe)
20 ounces red enchilada sauce
1 packet of taco seasoning
8 flour tortillas, 6 inch
1. Heat oven to 375 degrees. Lightly grease a 13.9 glass baking dish.
2. Cook the meat and the onion and pepper mix together until thoroughly cooked. Drain.
3. Warm the refried beans.
4. In a large bowl, mix the meat, onion mix, refried beans, taco seasoning, and 2/3 of the enchilada sauce.
5. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish.
6. Pour remaining enchilada sauce over top.
7. Bake 15-20 minutes or until hot.
*If you have any enchilada mix left over, it can be frozen for a later meal, or used as a side dish as a dip for tortilla chips.
*This recipe also works with cooked chicken. Sometimes when I cook a whole chicken I'll use some leftovers to make chicken enchiladas. Just cook onions and peppers, and once done add in the cooked chicken, taco seasoning, refried beans, and enchilada sauce.