Recipe Provided By"Foodness Gracious"
- 5 to 6 small white potatoes, or 3 cups diced
- 3 tablespoon olive oil
- 1/2 onion, or 2 cups diced
- 1 yellow pepper, diced
- 16 ounces ground American Lamb
- 2 tablespoons maple syrup
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 (15-ounce) can kidney beans, drained
- 1 (4-ounce) can diced green chilis
- 6 (10-inch) flour tortillas
- 2-1/2 cups red enchilada sauce, divided
- 3 cups Monterey Jack cheese, grated
In a large nonstick pan, heat oil; add potatoes. Cook until potatoes are soft; transfer to a bowl. To the same pan, add onion and pepper; cook until soft. Add ground American Lamb, syrup, rosemary, cumin, paprika, chili powder, garlic powder, salt, and pepper; cook until no longer pink. Carefully drain grease from the pan. Add beans, chilis and potatoes; mix well.
Place 1/2 cup enchilada sauce on the bottom of a 9 x 13-inch baking pan.
Lay a tortilla out on a cutting board; place 3/4 cup of the lamb mixture onto the center of the tortilla. Wrap tortilla in a tight tube; place in the pan making sure the seam is facing down. Repeat with remaining tortillas until the pan is full.
Spread extra meat mixture around the sides of the pan filling in any gaps. Pour remaining 2 cups enchilada sauce over tortillas; top with grated cheese. Bake at 350°F for 25 minutes until cheese is golden and bubbling.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest