5-6 small white potatoes or 3 cups diced
3 tbsp olive oil
1/2 onion or 2 cups diced
1 yellow pepper diced
16 ounces ground American Lamb
1 tsp cumin
1/4 tsp chili powder
1 tsp paprika
1/4 tsp garlic powder
1 tbsp fresh rosemary chopped
Salt and black pepper
2 tbsp maple syrup
1 15oz can kidney beans drained
1 4oz can diced green chili’s
6 10inch flour tortillas
2 1/2 cups red enchilada sauce divided
3 cups Monterey Jack cheese grated
Preheat the oven to 350 degrees F. Have a 9×13 inch baking pan ready.
In a large nonstick pan heat the olive oil and add the diced potatoes.
Cook until potatoes are soft and then transfer to a bowl.
To the same pan add the onion and pepper and cook until soft.
Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.
Carefully drain the ease from the pan.
Add the drained beans, diced chili’s and potatoes and mix well.
Place 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking pan.
Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.
Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.
Repeat with the remaining tortillas until the pan is full.
Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.
Pour the remaining 2 cups of sauce all over the tortillas.
Finally add the grated cheese to the top of the enchiladas and place in the oven for 25 minutes and the cheese is golden and bubbling.
Serve at once.
PREP TIME: 25 Minutes
COOK TIME: 25 Minutes