Prep 45 mins
Cook 0 mins
This is my mother-in-law's life-long recipe and they're great! Ratio is 1 to 1. Also, this is a good fundamental recipe that can be modified to suit personal preferences; such as adding diced green chiles, chicken, additional spiciness, etc. If you don't like to roll (rather messy), you can alternately layer the tortillas and mixture in a casserole dish.
- Brown ground beef in skillet and drain excess grease - set aside.
- Mix together olives, green onions, and 2/3 of the cheese - set aside.
- Wrap about 6 tortillas in a damp (not too wet) kitchen towel.
- Heat the tortillas in a microwave, high, for about 1-1/2 to 2 minutes. This will make them soft for rolling.
- Now create an assembly line - 1) tortillas; 2) place enchilada sauce in a pie pan about 1 inch deep; 3) ground beef; 4) olive, green onion, cheese mixture; 5) 9x12 casserole dish; 6) one plate on which to roll the enchiladas.
- Spoon just enough enchilada sauce to lightly cover the bottom of the casserole dish.
- Place one tortilla in the enchilada sauce, flip to cover both sides - place it on your rolling plate.
- In middle of tortilla, add a strand of ground beef and olive/green onion/cheese mixture.
- Roll and place in casserole dish with fold side down. Keep going until all tortillas are gone.
- Add remaining sauce and cheese across the top.
- Bake at 420 for 20 minutes.
- Serve with a dollop of sour cream on top.
Good, super easy and quick. I did add a small can of green chilies and some taco seasoning. Thanks for posting! Made for Fall PAC 2012
I love the addition of the green onions and olives, it really gave the meat some extra flavor. The only change I made was the chili powder. With all the dishes I made yesterday, I ran out of chili powder. I subbed homemade taco seasong for the chili powder. I will be using this recipe again and I thank you for posting it :)