enchiladas

By Tonna Canfield
from Ashland, KY

These are really tasty, easy and versatile. Enjoy!

method Bake

Ingredients For enchiladas

  • 3 lb
    lean ground chuck
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    paprika
  • 1 Tbsp
    cilantro, dried
  • 3 c
    salsa (mild, medium, spicy, your choice)
  • 2 pkg
    8 inch flour tortillas
  • 4 c
    shredded monterey jack cheese
  • 28 oz
    red enchilada sauce
  • Small can
    black olives

How To Make enchiladas

  • 1
    Optional toppings: Guacamole salsa Sour cream Shredded lettuce Diced Tomatoes Diced jalapeños Brown and crumble lean ground chuck with spices in skillet and then add salsa. Stir and simmer until thickened. Preheat oven to 350 while you assemble enchiladas. I used 2 - 9x13 pans. Spread 3 or 4 tortillas out on a microwave safe plate (they will overlap of course) and microwave for 15 seconds. Put one tortilla in a pan and spoon some meat mixture in a straight line down the tortilla. Sprinkle some cheese on top and roll. Continue until your pans are full (about 9 per pan). Pour red enchilada sauce evenly over both pans. Cover with cheese. Sprinkle with black olives. Bake at 350 for 35 minutes. Use all the toppings, some of the toppings, or none! Enjoy!
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