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Source: America's Favorite Food Associations

Lamb Enchiladas with Salsa
You can substitute plain yogurt for the light sour cream.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
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3/4 pound ground lamb, lean
1 clove garlic, minced
1/2 cup green pepper, chopped
1/4 cup celery, chopped
8 6 inch flour tortillas
1/2 cup green onions, diced
1/2 cup (2 ounces) Monterey Jack cheese
light sour cream
1 jar salsa, red or green




In a skillet, cook lamb, garlic, green pepper, and celery until no pink remains and vegetables are crisp and tender. Drain well. Soften tortillas according to package instructions. Spoon meat mixture onto each tortilla, then roll up. Place the filled tortillas, seam-side down, in an 11 x 7 inch baking dish. Top with salsa and cover with foil. Bake in preheated 350 degree oven for 20 minutes. Uncover, sprinkle with cheese. Return to oven for 5 minutes to melt cheese. Garnish with sour cream and diced green onion.




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