Enchiladas in the Ninja

1. In the Ninja, cook the beef, onion & pepper; drain. 2. Stir in everything except cheese, tortillas & enchilada sauce. 3. At this point, I put it into a gallon size freezer bag to save until ready to cook. Thaw overnight in fridge the day before being used. 4. In the Ninja, spray the bottom with cooking spray. Pour a little enchilada sauce on the bottom of the pan. 5. Layer two tortillas side by side, overlapping if necessary. Layer with a 1/4 of the beef mixture & a 1/4 of the cheese. Repeat layers three more times or until ingredients are used up. 6. Pour enchilada sauce over all, especially along the edges. 7. Cook on stove top low for about 35-40 minutes. 8. Can be topped with shredded lettuce, salsa, sour cream, etc.