Frances' Fantastic Enchiladas

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 9x12 casserole dish

Ingredients

• 1  dozen tortilla
• 1  lb  extra lean ground beef
• 1 (4 ounce) can black olives, chopped
• 1  bunch green onion, chopped including tops
• 1  lb medium cheddar, grated
• 1 (19 ounce) can  enchilada sauce (larger can is okay)
• 16  ounces sour cream

Directions

1. Brown ground beef in skillet and drain excess grease - set aside.
2. Mix together olives, green onions, and 2/3 of the cheese - set aside.
3. Wrap about 6 tortillas in a damp (not too wet) kitchen towel.
4. Heat the tortillas in a microwave, high, for about 1-1/2 to 2 minutes. This will make them soft for rolling.
5. 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.
6. Spoon just enough enchilada sauce to lightly cover the bottom of the casserole dish.
7. Place one tortilla in the enchilada sauce, flip to cover both sides - place it on your rolling plate.
8. In middle of tortilla, add a strand of ground beef and olive/green onion/cheese mixture.
9. Roll and place in casserole dish with fold side down. Keep going until all tortillas are gone.
10. Add remaining sauce and cheese across the top.
11. Bake at 420 for 20 minutes.
12. Serve with a dollop of sour cream on top.