Julie's Enchiladas

• 1 12 lbs ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 yukon gold potato, diced
• 1 can diced green chilis
• 12 teaspoon fresh black pepper
• 14-12 teaspoon cayenne pepper
• 14 teaspoon dried chipotle powder
• 12 teaspoon cumin
• 12-1 teaspoon kosher salt
• 1 (16 ounce) can refried beans
• 1 (32 ounce) can red enchilada sauce
• 1 -2 package flour tortilla
• 2 cups grated sharp cheddar cheese
• 2 cups grated monterey jack cheese

1. Brown ground beef with onion, potato, green chiles, and garlic until meat is cooked and vegetables are tender, about 5-10 minutes.
2. Drain fat.
3. Season with black pepper, cayenne, chipotle, cumin, and salt.
4. Then add refried beans and 1/4 c.
5. enchilada sauce.
6. Stir to combine.
7. In a 15 x 10 baking dish pour a light even layer of enchilada sauce.
8. In a large bowl combine the cheddar and montery jack cheese.
9. To prepare enchiladas place 1/3-1/2 c.
10. beef mixture with 1/8c cheese mixture on flour tortilla.
11. Roll and place seam side down in prepared dish.
12. Repeat with remaining tortillas.
13. Top enchiladas with an even thin layer of enchilada sauce to coat tortillas.
14. Sprinkle with remaining cheese.
15. Bake in a 350 degree oven for 20-25 minutes until cheese is golden and bubbly.
16. Serve with your favorite salsa, sour cream, and guacomole if desired.
17. (If I have any leftover meat mixture I save it to serve over my favorite nachos!)
18. Theses enchiladas go great with spanish rice and refried beans.

ground beef, onion, garlic, gold potato, green chilis, fresh black pepper, cayenne pepper, chipotle powder, cumin, kosher salt, beans, red enchilada sauce, flour tortilla, cheddar cheese, grated monterey

Taken from www.food.com/recipe/julies-enchiladas-91805 (may not work)