This enchilada recipe comes from the traditional Mexican dish that is typically made with filled corn tortillas that are briefly fried. It has become an extremely popular dish in the southwest. This recipe for enciladas is an Americanized version.
The main difference being that the folded tortillas are baked. The enchilada sauce is tomato based, possessing the onion, garlic, chili powder and cumin flavors. Topped with tasty black olives, it gives fast food a whole new meaning.
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 Tablespoons instant minced onion or 1/2 cup chopped fresh onion
2 cups shredded Cheddar or Monterey Jack Cheese
1/4 cup chopped or sliced black olives
1. In a medium saucepan prepare enchilada sauce mix as directed on the package.
2. In a large fry pan, brown the ground beef and onion. Drain excess fat.
3. Stir 1/2 cup enchilada sauce into the meat mixture.
4. To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish.
5. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese.
6. Cover with foil; bake in a 350 F oven for 20 minutes until heated through and the cheese is melted.