Enchiladas

For years I made these with ground turkey, but now with ground beef.  You could also use ground chicken, or even shredded chicken.  Make it to suit YOUR taste!

Enchiladas

1 lb. ground beef or turkey, uncooked
1 pkg. taco-seasoning mix
3/4 C water
1 can (14-1/2 oz.) tomatoes, drained and diced
1 can (16 oz.) refried beans (*may substitute vegetarian beans)
1 can (4 oz.) chopped green chilies, drained
10 Whole wheat OR flour tortillas
4 C shredded cheddar cheese (1 lb.)
1 jar (8 oz.) red taco sauce

Cook met in a large skillet over medium heat about 5 minutes, breaking i tup with a wooden spoon until meat loses its pink color.  Stir in seasoning mix and water until well blended.  Add tomatoes and chilies; cook about 10 minutes until slightly thickened.  Remove from heat.  Let stand 5 minutes to cool. 

To assemble, spread 2 tablespoons refried beans down center of each tortilla.  Top with 2 tablespoons meat mixture, then a scant 1/4 cup cheese.  Roll up tightly.  Heat oven to 350 degrees.  Place rolled up tortillas seam side down in baking dish.  Top each with 1 1/2 tablespoons taco sauce.  cover and bake 20 minutes.  Sprinkle with 2 tablespoons cheese (really!??  I think you all know me better than that--I COVER the entire top with shredded cheese) and bake, uncovered, 10 minutes more or until cheese melts. 
Makes 10 servings  . **This is EXCELLENT, by the way, with my green chili rice and a crisp, cool salad.