Enchiladas just seemed obvious.
Except, I had no enchilada sauce. So I made some. Sort-of. It was red. It went on things I called enchiladas. Therefore, it was enchilada sauce.
Easy Enchilada SauceSauce made, the enchiladas went together all easy-peasy.
2 Tbsp unsalted butter
3 Tbsp white whole wheat flour
1 cup water
14.5 oz can Muir Glen fire-roasted diced tomatoes with green chilies
Garlic powder and ground cumin, to taste
Using an immersion blender or whathaveyou, puree tomatoes.
Melt butter in a saucepan. Whisk in all-purpose flour. Slowly pour in water, whisking constantly, so that flour-butter-water combination makes a thick slurry. Stir into slurry. Heat until thickened. Season to taste. Set aside until needed.
1 lb ground lamb
1 cup chopped red onions
1 recipe enchilada sauce, divided
6 slices pepper jack cheese
8 white corn tortillas
Cook lamb and onions in a nonstick skillet until lamb is cooked through and onions are tender. Drain well. Stir in about a cup of enchilada sauce and set aside.
Warm tortillas by wrapping 4 in a damp paper towel and microwaving for about 40 seconds. Repeat.
Spread ½ cup of enchilada sauce onto bottom of 13x9 baking dish.
Spoon about ¼ cup meat mixture onto a tortilla. Roll up and place, seam-side down, in prepared dish. Repeat until no tortillas remain. If there is leftover meat, scatter it across the top of the enchiladas.
Top enchiladas with remaining sauce. Lay cheese slices across the top. Broil until cheese is bubbly and golden and edges of enchiladas haven gone brown and crispy.
Serve topped with a dollop of fat-free Greek yoghurt and sprinkle of sliced scallions.