Ground Beef (or Turkey) Enchiladas with Peppers and Onions

These are crazy good! (about a million ingredients, but don't skip any!)

Ingredients
1 lb Ground Beef (lean) or Turkey
1 Red Bell Pepper - finely chopped
1 Large Shallot - finely chopped (food processor helps)
8 oz. Fresh Mushrooms - finely chopped (food processor helps)
1 Medium Sweet Onion - finely chopped (food processor helps)
2 15 oz cans of Tomato Sauce
8-12 oz Grated Mexican Cheese Blend
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1 tsp Homemade Adobo Seasoning (see Chicken Fajita Jecipe for instructions and making this)
1 tsp Tabasco Chipotle Hot Sauce
1/2 tsp Salt
1/4 tsp Black Pepper
1 Tbs Olive Oil
8-10 Whole Wheat or Low-Carb Tortillas - (Soft Taco size)

Cooking Filling
Brown Ground Beef with Chipotle Powder.  Drain and let cool on a plate

In the same pan, Heat 1/2 Tbs Olive Oil until it shimmers
Heat at Medium Low: Red Bell Pepper, Shallot, Mushroom and 1/2 of Onion, Salt.  Just until soft.
Do not overheat, remove and set aside to cool

Cooking Enchilada Sauce
In a small pot:
Heat other 1/2 of finely chopped Onion in 1/2 Tbs Olive Oil on low heat until soft and translucent
Add Chipotle Sauce, 1 1/2 cans of Tomato Sauce and all remaining spices (save other 1/2 a can of sauce for the next day)
Raise heat to medium high until sauce boils, immediately remove from heat

Making the Enchiladas
Combine Ground Beef, Pepper/Onion mixture and 1/2 of cheese in a big bowl

Put thin layer of Sauce on the bottom of a 9x13 baking pan or casserole dish
Roll Meat Mixture into tortilla and place in pan, until full (squeeze them in there!)
Cover in remaining sauce and cheese
Heat in oven at 375 degrees for 45 min

Serves at least 4 people