Dawn's Enchiladas

Quick and easy Tex-Mex for the table. Hubby isn't fond of some of the ingredients but all together he has found these a delightful addition to our menus. They even work well in frozen dinners.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 1⁄2 cup onion, chopped
• 1⁄4-1⁄2 cup black olives, chopped
• 2  cups  shredded cheddar monterey jack cheese
• 2 (20 ounce) cans  red enchilada sauce
• 1 (15 7/8ounce) package flour tortillas

Directions

1. Preheat oven to 350 degrees F.
2. Set aside 1/2 cup of the shredded cheese for use over rolled enchiladas.
3. Brown meat and onion in large frying pan.
4. Drain.
5. Add olives and mix in well.
6. In large bowl, combine cheese and meat mixture.
7. Mix well.
8. In the frying pan, warm the tortillas, one at a time, (15 seconds per side) Place warm tortilla on flat surface.
9. Spoon small amount of meat mixture along edge of tortilla and roll it up, (approx. 1/3 cup for quesadilla-size tortilla).
10. Place enchilada seam side down in a 13x9-inch baking dish.
11. Repeat until all tortillas have been used.
12. Spoon any remaining meat mixture over the enchiladas and top with the enchilada sauce.
13. Make sure that all parts of the enchilada are covered with sauce.
14. Sprinkle with reserved cheese and bake for 20 minutes or until heated through.
15. Serve with sour cream and guacamole.