Prep Time25 minsCook Time25 minsTotal Time50 mins
56 White potatoes or 3 cups diced
3 tbsp Olive oil
0.50 Onion or 2 cups diced
1 Yellow pepper, diced
16 Ground American lamb
1 tsp Cumin
0.25 tsp Chili powder
1 tsp Paprika
0.25 tsp Garlic powder
1 tbsp Fresh rosemary, chopped
Salt & pepper, to taste
2 tbsp Maple syrup
15 Kidney beans, drained
4 Diced green chili's (1 can)
6 10in flour tortillas
2.50 Red enchilada sauce, divided
3 Monterey Jack cheese, grated
1Preheat the oven to 350 degrees F. Have a 9×13 inch baking pan ready.
2In a large nonstick pan heat the olive oil and add the diced potatoes.
3Cook until potatoes are soft and then transfer to a bowl.
4To the same pan add the onion and pepper and cook until soft.
5Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.
6Carefully drain the ease from the pan.
7Add the drained beans, diced chili’s and potatoes and mix well.
8Place 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking pan.
9Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.
10Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.
11Repeat with the remaining tortillas until the pan is full.
12Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.
13Pour 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.
Ingredients
56 White potatoes or 3 cups diced
3 tbsp Olive oil
0.50 Onion or 2 cups diced
1 Yellow pepper, diced
16 Ground American lamb
1 tsp Cumin
0.25 tsp Chili powder
1 tsp Paprika
0.25 tsp Garlic powder
1 tbsp Fresh rosemary, chopped
Salt & pepper, to taste
2 tbsp Maple syrup
15 Kidney beans, drained
4 Diced green chili's (1 can)
6 10in flour tortillas
2.50 Red enchilada sauce, divided
3 Monterey Jack cheese, grated
Directions
1Preheat the oven to 350 degrees F. Have a 9×13 inch baking pan ready.
2In a large nonstick pan heat the olive oil and add the diced potatoes.
3Cook until potatoes are soft and then transfer to a bowl.
4To the same pan add the onion and pepper and cook until soft.
5Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.
6Carefully drain the ease from the pan.
7Add the drained beans, diced chili’s and potatoes and mix well.
8Place 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking pan.
9Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.
10Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.
11Repeat with the remaining tortillas until the pan is full.
12Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.
13Pour 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.
Cheesy Enchiladas with American Lamb & Breakfast Potatoes
