“Want enchiladas, but don't want to spend a lot of time making them? This is an easy and creamy enchilada recipe. I used 6 ounces of black olives and probably 4 cups of cheese...I found the recipe in Best of the Best From Idaho Cookbook originally published in Recipes Tried and True.”
1hr 5mins

Ingredients Nutrition


  1. Cook beef and onion until beef is browned and onion is transparent.
  2. Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
  3. Combine soup and milk and cook until bubbly.
  4. Remove from heat and add sour cream, stirring until well combined. Set aside.
  5. Warm and soften tortillas in microwave or on grill.
  6. Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
  7. Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
  8. Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
  9. Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
  10. Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a