Dawn's Enchiladas

Name: Dawn's Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
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 7/8 ounce) package flour tortillas

Submitted by luvinlif2k

"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."

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Ready In:: 40mins
Ingredients:: 6
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 7/8 ounce) package flour tortillas

directions

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

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RECIPE SUBMITTED BY

luvinlif2k

Bowie, Maryland

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)

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