This is a Mexican dish that can be made with ground beef or shredded chicken. The enchiladas are wrapped in corn tortillas and smothered in a homemade red sauce, covered with cheese and baked until bubbly.
Beef Enchiladas II recipe
prep: 25 mins cook: 20 mins total: 45 mins Servings: 10 Yield: 10 servings
10 (10 inch) flour tortillas
1 small onion, chopped
1 pound lean ground beef
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
1 (1.5 ounce) package dry enchilada sauce mix
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9×13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Per Serving: 448 calories; protein 22.2g; carbohydrates 40.5g; fat 21.1g; cholesterol 60mg; sodium 1273.7mg.