Ingredients:
2 cups chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild chili powder or 1 1/2 teaspoons hot chili powder
1 lb lean ground beef
1/4 cup dried onion flakes
12 6-inch tortillas, quartered
6 ounces sharp cheddar cheese or 6 ounces monterey jack pepper cheese, shredded
24 black olives, pitted and chopped
Directions:
To make the enchilada sauce, in a medium saucepan, stir the flour and 1/4 cup of the chili sauce together until flour is dissolved.
Gradually stir in remaining chili sauce, tomato puree and chili powder.
Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened.
Remove from heat and let cool.
Meanwhile, place large nonstick skillet over medium-high heat and add the beef.
Cook, stirring to break up meat, for about 4-5 minutes, until beef is no longer pink, and then stir in the onion flakes.
Remove from heat; set aside.
Preheat oven to 375F degrees.
Spray a 13″ x 9″ casserole with nonstick cooking spray.
Spread 4 oz.
of the cooled sauce over bottom of prepared casserole.
Dip 12 tortilla quarters into the remaining sauce, and arrange evenly in casserole.
Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives.
Top evenly with 1/2 cup of the sauce.
Repeat the layers 2 more times.
Dip the remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.
Top evenly with the remaining cheese, olives and sauce.
Bake, covered, 35 minutes.
Uncover; bake 25-30 minutes longer.
Let stand 5 minutes.
Servings: 12
Time preparation: 15 min.
Time total: 105 min.