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Source: America's Favorite Food Associations

E-Z Lamb Enchiladas
Great meal with a little spice to it.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30-60 minutes
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10 ounces American lamb leg, cut in thin strips
1 can (8 ounces) low-salt tomato sauce
1 can creamed corn
1 can (4 ounces) green chilies
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
8 6 inch flour tortillas
1 medium green pepper, cut lenghtwise in thin strips
3/4 cup salsa
1/2 cup Monterey Jack cheese, shredded

SAUCE: in blender container combine tomato sauce, corn, chilies (if using whole canned chilies, remove stems), coriander and garlic powder. Cover and blend until smooth. Spread about ¾ cup of the sauce on the bottom of an 11x7-inch baking dish; set aside remaining sauce. On each tortilla place about 1/8 of the lamb strips, a few green pepper strips and a rounded teaspoon of salsa. Roll up and place seam-side down in baking dish. Repeat. Spread remaining sauce over all and bake, uncovered, in 350-degree oven for 30 minutes. Sprinkle with cheese and bake 5 minutes longer. Let stand 5 minutes before serving.

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