1 Pound Ground Beef Or Shredded Chicken

1 Tablespoon Vegetable Oil

1 Onion, Chopped

1 Red Bell Pepper, Chopped

Black Pepper To Taste

8-10 Corn Tortillas

Step: 1

In A Large Skillet, Cook The Ground Beef Or Shredded Chicken Over Medium Heat Until Browned. Remove From The Skillet And Set Aside.

Step: 2

In The Same Skillet, Heat The Vegetable Oil Over Medium Heat. Add The Onion, Red Bell Pepper, And Garlic And Cook Until Softened, About 5 Minutes.

Step: 3

Stir In The Diced Tomatoes, Tomato Sauce, Chili Powder, Cumin, Salt, And Pepper. Add The Cooked Beef Or Chicken Back Into The Skillet And Stir To Combine.

Step: 4

Grease A 9x13 Inch Baking Dish. Spoon About 1/4 To 1/2 Cup Of The Beef Or Chicken Mixture Into The Center Of Each Tortilla And Roll It Up. Place The Rolled Tortillas Seam-side Down In The Baking Dish.

Step: 5

Pour Any Remaining Beef Or Chicken Mixture Over The Top Of The Enchiladas And Sprinkle With Shredded Cheese.

Step: 6

Cover The Baking Dish With Aluminum Foil And Bake For 25 Minutes. Remove The Foil And Bake For An Additional 5-10 Minutes, Until The Cheese Is Melted And Bubbly.

Step: 7

Let The Enchiladas Cool For A Few Minutes Before Serving. Top With Chopped Cilantro, Black Olives, And Sour Cream, If Desired.