Lamb Enchiladas with Salsa

3/4 pound lean ground lamb
1 clove garlic, minced
1/2 cup chopped green pepper
1/4 cup chopped celery
8 6 inch tortillas
1/2 cup diced green onions
1/2 cup shredded mozzarella or Monterey Jack cheese (2 oz)
Lite sour cream
1 jar green or red salsa

In a skillet, cook lamb, garlic, green pepper and celery until no pink remains and vegetables are crisp and tender. Drain well.

Soften tortillas according to package directions. Spoon meat mixture onto each tortilla dn roll up.  Place the tortillas seam side down in a 11 x 17 baking dish.  Top with salsa and cover with foil 

Bake in preheated 350 oven for 20 minutes.

Uncover, sprinkle with cheese.  Return to oven for 5 minutes to melt cheese.

Garnish with sour cream and diced onions.