Total Time
25mins
Prep 0 mins
Cook 25 mins

Linda's Enchiladas

Ingredients Nutrition

Directions

  1. Brown meat and onion in large frying pan.
  2. Drain.
  3. Combine with olives and cheese in large bowl.
  4. Mix well.
  5. 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.
  6. Leave in for 30 seconds.
  7. Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
  8. Roll up and place seam side down in 13 x 9 pan.
  9. Repeat until all tortillas have been used.
  10. Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
  11. Bake at 350 degrees for 20 minutes.
  12. Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
  13. We did a lot of hand signals.

Reviews

(8)
Most Helpful

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!

Denise! March 05, 2002

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.

Julie F March 14, 2009

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.

ChefDLH December 26, 2007

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