Prep 0 mins
Cook 25 mins
- 1 lb ground chuck
- 1⁄2 cup onion, chopped
- 1⁄2 cup ripe olives, sliced
- 1 1⁄2 cups mild cheddar cheese, shredded
- 1 (10 ounce) can enchilada sauce (Mild or Hot, your choice)
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) package corn tortillas
- 1⁄2 cup mild cheddar cheese, shredded
- Brown meat and onion in large frying pan.
- Combine with olives and cheese in large bowl.
- Mix well.
- Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers.
- Leave in for 30 seconds.
- Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
- Roll up and place seam side down in 13 x 9 pan.
- Repeat until all tortillas have been used.
- Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
- Bake at 350 degrees for 20 minutes.
- Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
- We did a lot of hand signals.
My family really likes these enchiladas! I did not combine the ground beef with the cheese and olives but layered the beef, olives and cheese on the tortilla and rolled them up. I also added a sprinkling of green onion. Served with sour cream and salsa verde. Thanks for a good recipe!
I should have read through the reviews more closely. I used a 10 ounce can of enchilada sauce, and a 15 ounce can of tomato sauce, and there wasn't enough enchilada flavor. Otherwise, I think it would have been an excellent recipe. I'll try it again, with maybe 2 - 3 times the enchilada sauce, and keeping the same amount of tomato sauce.
I made these Christmas Eve and they were a hit with sour cream, refried beans and shredded lettuce as the sides. The only reason I gave this 4 stars was the lack of info on the cans involved and number of tortillas so I was guessing at the store but for the taste 5 stars. I substituted ground turkey (thanks Norm!)and it was great. I used a 32 oz can of enchilada sauce mild and a 8oz can of tomato sauce. Next time I will use a bigger can of tomato sauce like 16oz plus. I subbed in sharp for mild cheddar inside and used a Mexican cheese mix for the topping (Asiago, Cheddar, Jack and another Mexican cheese -See Kraft's 2 cup Mexican cheese package). I used a 12 pack of corn tortillas (taco size small). Made enough for 5 adults and one child with no leftovers but each of us had two enchiladas. This was very delicious, thank you for sharing Linda! It is a keeper.