Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Serves: 6
Ingredients:
2 T. olive oil
1 c. olives- quartered
1 1/2 lb. ground beef
2 (10 oz.) can enchilada sauce
1 med. onion- chopped
12 corn tortillas
1 (16 oz.) can refried beans
3 c. cheddar cheese-grated
1 tsp. salt
Sour cream
1/2 tsp. garlic powder
Olives- sliced (for garnish)
1/2 c. green chili salsa
Directions:
- Heat oil in skillet and saute beef until no longer pink
- Stir in onions and cook until they are soft
- Drain fat
- Stir in beans, salt, garlic powder, salsa, and olives
- Heat through; set mixture aside
- Heat the enchilada sauce; pour about half the sauce into a shallow baking dish
- Pour additional oil into a small frying pan to a depth of 1/4"
- Heat the oil and then dip the tortillas, one at a time, in the oil and cook just long enough to soften them; drain well on absorbant paper and keep warm
- Place about 1/3 c. of the filling into each tortilla and roll so that it is completely enclosed
- Place each tortilla seam-side down in the baking dish, pour remaining sauce over all, and top with cheese
- Bake, uncovered, at 350 for 25 min or until enchiladas are heated through and cheese is melted
- To serve, garnish enchiladas with sour cream and olives
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