Beef Enchiladas

1 1/2 lbs. lean ground beef
1/4 cup white onion (chopped)
1/4 cup green onion (tops and bottoms chopped)
1 habanero pepper (seeded and chopped)
2 cloves garlic (mashed)
1/2 tsp. salt
1/2 tsp. pepper
2 cans (10 oz.) enchilada sauce
8 small flour tortillas (6-7 inches diameter)
3/4 cup pepper-jack cheese (shredded)
1 Tbsp. fresh cilantro (chopped)
sour cream (optional)

Preheat oven to 350°F.
In a large nonstick skillet, brown ground beef, white onion and garlic over
medium heat 8-10 minutes or until beef is no longer pink, breaking beef up
into 1/2-inch crumbles. Pour off drippings.
Season with salt and pepper. Stir in 1/2-cup enchilada sauce from one can.
Set aside remaining sauce from that can.
Pour second can of sauce into a shallow dish. Dip tortillas, one at a time,
into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down
the center of each tortilla and roll up. Place seam-side down in a 13x9-inch
baking dish.
Cover dish with aluminum foil.
Bake in 350°F oven for 15 minutes. Remove foil and spoon reserved enchilada
sauce over enchiladas. Sprinkle with the cheese and green onion. Continue
baking uncovered for 10 minutes or until cheese is melted. Sprinkle with
cilantro. Serve with sour cream if desired.
Serves: 4

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