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beef and cheese "not italian" enchilada's

(2 ratings)
Recipe by
Genelle Longueira
Monterey, CA

I grew up eating these, thinking they were Italian! Didn't know they were Mexican food until I was older! I am all Sicilian, as is my whole family and my grandmother called them, "Enchiladees" so I thought it was Italian food! I make these for every special occasion, my family insists on it! This recipe serves at least 12, serving 2 a person, but you can cut the recipe in half if you want...Enjoy!

(2 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 45 Min
method Bake

Ingredients For beef and cheese "not italian" enchilada's

  • 7 to 8 lbs.ground beef
  • 4 28oz. cans mild las palmas red enchilada sauce, or use your own recipe for sauce if you have one..
  • 5 hardboiled eggs chopped small
  • 2 large onions, chopped
  • 1 large block of cheddar cheese, about 2 lbs, shred half and other half cut into small cubes.. set aside
  • bunch of fresh italian parsley, finely chopped
  • 2 cans chopped black olives
  • 2 cans extra large whole black olives
  • garlic powder, salt and pepper
  • 2 cans of tomato soup, (optional)
  • 30 taco size flour tortillas

How To Make beef and cheese "not italian" enchilada's

  • 1
    Spray with cooking spray, 4 or 5 pans, glass corning ware or metal, set aside...In a large sauce pan, pour all 4 cans enchilada sauce and since even mild is pretty spicy (you can taste the sauce to see if it is too spicy for you) I add the 2 cans of tomato soup and a little water, very little to tone it down. Stir well or whisk to dissolve soup. Add about a tbl. of garlic powder and a couple of bay leaves. Heat it until luke warm, as you are prepping enchiladas.
  • 2
    If you are doing the full recipe of 7 to 8 lbs. of ground beef, I split into two pots. Brown the ground beef thoroughly with the chopped onions and chopped parsley. Add salt and pepper to your liking, I like it seasoned well and I also add some garlic powder. When all beef is cooked and onions are translucent, pour into large colander in sink to drain all oil. Transfer back to one of the large pots. On medium heat, add the cubed cheese until all melted. You can taste at this point for salt and pepper, add more if needed. Now turn off the heat. Add the two cans of chopped olives and the 5 hardboiled eggs chopped small. Mix all real well.
  • 3
    Now you are ready to roll them. Make sure your enchilada sauce is luke warm. I pour all the meat mixture back in the colander and then put colander in pot to catch drippings. I roll them at my dining room table with a TV tray at my side, that is what I use to hold the sauce on. With the meat mixture to the side of you and the pan in front of you, ladle about a half inch of sauce sauce in pan that you sprayed then get a tortilla and cover both sides with sauce. I now use my hand to scoop up the meat and I squeeze any liquid back into the colander. I like to really stuff them with a lot of meat. Roll tight and line them up, not putting too many too close together. Add sauce as needed and repeat. When all are filled, ladle sauce being generous over all enchiladas. You probably will not get 30 if you are filling generously but will get at least 24 to 25.
  • 4
    Sprinkle shredded cheese over all, and then add the whole olives on top. See my photo. Cover with foil and bake in a 375 degree oven for about 30 to 45 min, lift foil at 30 check and make sure they are bubbling on the side. When you heat leftovers. I cut little slits on the tops and sprinkle with a little water. These will take longer to cook since they were cold. Sometimes I make them a day before and cook when needed. You probably will not use all the sauce, you can save extra if you want for heating the cold ones but if you pour enough in your pans to begin with, you will not need it, and sprinkling with the water to cook them when cold will help keep them moist. Enjoy!!

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