Easy enchiladas
Olé! Let’s hear it for these beefy, cheesy, easy enchiladas. If you use canned sauce, this recipe comes together even quicker and can be made ahead. I was torn between making Chicken Enchiladas with Verde Sauce and the beef-cheese variety. They beef won out simply because I had a package of ground meat starring at me from the refrigerator.
Below is a photo post from start to first bite. Recipe here. Enjoy!
Being out of red enchilada sauce and determined to complete this dish, I cursed my way through making my own sauce. Words and photos will not be shared.
Brown the 1 1/2 lbs. ground beef with a medium, diced onion. Drain off fat and stir in two 4 oz. cans of diced green chilies and 1/2 teaspoon salt.
In hot Canola oil, fry 10-12 corn tortillas, one at a time, for about 30 seconds on each side and remove to paper towel-lined plate.
Preheat oven to 350 degrees. Pour 1/2 cup of the sauce in the bottom of a 13 x 9″ pan. Then dip each tortilla into remaining sauce and spoon on meat, grated cheese, black olives, and green onions. (Note: I neglected to dip this tortilla in sauce. Had to back up and re-do it.)
Roll up tortilla and place seam side down in baking dish. Pour remaining sauce over top and finish off with remaining cheddar, chopped green onions.
Remove from oven after 20 minutes. Inhale.
Magnfico!
