In a large sauce pan, over medium heat, heat oil. Stir in flour, chill
powder, and cumin. Cook 1 min. Add reminding ingredients and
bring to a boil. Lower heat and simmer for 10 minutes.
While enchilada sauce is cooking preheat oven to 350 and grease
9x13 pan well with cooking spray. In a large skillet cook ground
beef, onion, and garlic until meat is done. Drain well and return to
stove. Add olives, oregano, salt, pepper and set aside.
Spoon a bit of the enchilada sauce in your 9x13 pan just to coat
the bottom of the pan. To assemble your enchiladas fill with the
ground beef mixture, top with shredded cheddar, roll and place in
pan, seam side down. If using corn tortillas you will need to dip
each tortilla in the enchilada sauce prior to assembling the
enchilada. Roll all of your tortillas until the meat mixture is gone.
Once all of your tortillas are filled and in the pan, then pour the
remaining enchilada sauce over all of the enchiladas. Generously
cover the enchiladas with the remaining shredded cheddar and
bake in the oven for 1 hour or until the cheese is completely
melted and bubbling.
Serving
Suggestions
Can be served with sour cream, guacamole, shredded lettuce, and tomatoes.
Originally Submitted
7/24/2011
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