Philly Cheese Steak Enchiladas

I came up with this idea while writing my grocery list. I love a good beef enchilada but sometimes don't have the patience to roast it and shred it. I thought how fun it would be to buy thick cut roast beef (from the deli) and chop it up. You could use steak as well. That's when the idea came for a Philly Cheese Steak Enchilada. Then I created a pleasing enchilada sauce from beef gravy. I also love to serve this with mole sauce.













Philly Cheese Steak Enchiladas

• 6-8 wheat tortillas
• 1- 1 1/2 lbs of thick cut roast beef (or chopped steak, cooked)
• 1 green bell pepper
• 1 cup chopped onion
• 1 can pinto beans
• 3 cups shredded Mexican Style cheese
• 1 jar of beef gravy
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Heat oven to 350 degrees. Spoon onions, beef, peppers and beans onto half of each tortilla. Sprinkle 2 Tbsp cheese onto each one then fold in half and line up in a baking dish. In a bowl combine gravy, cumin, chili powder and garlic. Pour over enchiladas and sprinkle remaining cheese on top. Cover with tin foil and bake for 20-25 minutes. Garnish with sour cream and cilantro. Serve with street corn salad, a lime and fresh salsa!