Green Salsa Beef Enchiladas

Ingredients 8

INGREDIENTS

1/2 Cups Scallions

3 Tablespoons Sour Cream

1 Teaspoon Hot Sauce

1 Green Salsa

1/2 Cups Mexican Cheese Blend

6 Flour Tortillas

1 Pound Ground Beef

2 Anahiem Peppers

Instructions 11 steps

1 Adjust rack to top position and heat broiler to high. Wash and dry produce.
2 Halve, core, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
3 In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4 Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until green pepper is softened and lightly blistered, 5-7 minutes.
5 Add another drizzle of oil, beef, and scallion whites to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
6 Carefully drain any excess grease from pan. Stir in 1/4 of the salsa; taste and season with salt and pepper.
7 Turn off heat; transfer filling to a medium bowl. Wipe out pan.
8 Place a small amount of beef filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling.
9 Top with remaining salsa and sprinkle with Mexican Cheese Blend.
10 Broil enchiladas until browned and bubbly, 3-4 minutes.
11 Drizzle with crema and sprinkle with scallion greens. Serve.