1.5 lbs. ground beef
1 small onion, chopped
1 green pepper, chopped
4 oz. can green chiles
1/2 tsp cracked pepper
1/4 tsp salt
1/4 cup fresh cilantro
10 oz can green enchilada sauce
10 oz can red enchilada sauce
2 cups Whitehall Specialties EZ Melt Colby-Jack Shred
8 corn tortillas
8 oz can sliced black olives
1 tomato, diced
2 jalapeno peppers, sliced
salsa
sour cream
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Preheat oven to 375 degrees. Add ground beef, chopped onion, chopped green pepper, salt and cracked black pepper to a large skillet and cook over med-high heat until meat is browned. Drain off the fat. Stir in the can of red enchilada sauce, can of green chiles, and fresh cilantro. Spread the can of green enchilada sauce on the bottom of a 3 qt baking dish. Assemble enchiladas into baking dish by spreading the ground beef mixture onto a corn tortilla. Sprinkle liberally with Whitehall Specialties EZ Melt Colby-Jack Shred. Roll tortilla and place, seam-side down, on top of sauce in dish. Repeat. Top all enchiladas with any remaining meat mixture, salsa, remaining Whitehall Specialties EZ Melt Colby-Jack Shred, sliced olives, diced tomato, and jalapeno peppers. Bake for 35-40 minutes until hot and sauce is bubbly. Top with lots of sour cream and additional diced tomatoes and cilantro to garnish.