Ingredients:
1 dozen tortillas
1 lb extra lean ground beef
1 (4 ounce) cans black olives, chopped
1 bunch green onions, chopped including tops
1 lb medium cheddar, grated
1 (19 ounce) cans enchilada sauce ( larger can is okay)
16 ounces sour cream
Directions:
Brown ground beef in skillet and drain excess grease – set aside.
Mix together olives, green onions, and 2/3 of the cheese – set aside.
Wrap about 6 tortillas in a damp (not too wet) kitchen towel.
Heat the tortillas in a microwave, high, for about 1-1/2 to 2 minutes. This will make them soft for rolling.
Now create an assembly line – 1) tortillas; 2) place enchilada sauce in a pie pan about 1 inch deep; 3) ground beef; 4) olive, green onion, cheese mixture; 5) 9×12 casserole dish; 6) one plate on which to roll the enchiladas.
Spoon just enough enchilada sauce to lightly cover the bottom of the casserole dish.
Place one tortilla in the enchilada sauce, flip to cover both sides – place it on your rolling plate.
In middle of tortilla, add a strand of ground beef and olive/green onion/cheese mixture.
Roll and place in casserole dish with fold side down. Keep going until all tortillas are gone.
Add remaining sauce and cheese across the top.
Bake at 420 for 20 minutes.
Serve with a dollop of sour cream on top.
Servings: Serve
Time preparation: 45 min.
Time total: 45 min.