Cheesy Beef Enchiladas My Way
- flour tortillas, soft taco size
- (28 oz) can red enchilada sauce
- 1 lb
- ground beef
- small onion, chopped
- salt & black pepper, to taste
- small can black olives, sliced
- vegetable oil , for frying tortillas
- 1 c
- cheddar cheese, shredded
- 1 c
- monterey jack cheese, shredded
- nonstick cooking spray
Spray the bottom & sides of a 9"x13" baking dishes with non-stick cooking spray; coat bottom of dish with 1 cup enchilada sauce; set aside.
Place cheeses in medium bowl and mix together.
Chop onion and set aside.
Place the skillet back on the burner on a very low setting. Fill with 1 cup of the enchilada sauce.
Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble).
Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it to coat both sides with sauce. The tortilla will become very limp.
Place the fried saucy tortilla into the baking dishe. Prop it open to receive fillings.
Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
Spread the remaining cheese down the center of the enchiladas. (Use as much or as little of the cheese as you wish.)
Sprinkle the black olives over the cheese.
Let stand for 15 minutes before serving.
Sometimes I like to add sour cream for topping.