Total Time
2hrs 3mins
Prep 1 hr 15 mins
Cook 48 mins

Adopted Recipe!

Ingredients Nutrition


  1. Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
  2. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
  3. Add stewed tomatoes; stir well.
  4. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
  5. Pour 1 1/2 cups red sauce into a 13x9" baking dish.
  6. Set aside. Wrap tortillas in aluminum foil.
  7. Heat at 350F for 12 to 15 minutes or until softened.
  8. Combine 1 cup chopped onion and 1 cup sliced olives.
  9. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
  10. Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
  11. Repeat with remaining tortillas.
  12. Pour remaining 2 1/2 cups red sauce over tortillas.
  13. Cover and bake at 350F for 15 minutes.
  14. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
  15. Top enchiladas with sour cream.
  16. Red Sauce:
  17. Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
  18. Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
  19. Cook over medium heat, stirring constantly, until smooth and thickened.
Most Helpful

Excellent recipe. This is the first time I have attempted to make enchiladas and they turned out wonderfully! My entire family devoured them. I doubled the recipe and froze half for later and also used shredded chicken. I would suggest to set out all ingredients before you start. I was a bit unorganized and it took much longer.

cricketnoise February 27, 2007

The first time I had enchiladas was at a restaurant. I was hooked and then so very glad to find your recipe. I think I am addicted to them and your recipe will be the only one I use. So very good. Thank you for posting it.

pocco July 18, 2006

These enchiladas are very good. I added 2 tsp. of sugar to the red sauce and some extra cumin to the meat. I had enough meat to make 12 enchiladas instead of 8. My family finished the whole pan in one sitting. Thank you!!

Bayhill October 21, 2005