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Best Ever Enchiladas

southern.chef's picture
This best ever enchiladas recipe is a beef enchilada recipe, prepared with stewed tomatoes. Cooked and wrapped in fried tortillas, the best ever enchilada recipe is a baked with a filling with beef with olives and onions and a cheese topping.
  Ground beef 1 Pound
  Onion 1 Large, chopped
  All purpose flour 1 1⁄2 Tablespoon
  Chili powder 1 Tablespoon
  Garlic powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Rubbed sage 1⁄4 Teaspoon
  Canned stewed tomatoes 16 Ounce, undrained (1 Can)
  Corn tortillas 12
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Ripe olives 1⁄2 Cup (8 tbs), sliced
  Enchilada sauce 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 8 Ounce (2 Cups)

Cook ground beef and large onion in a large skillet until meat is browned, stirring to crumble meat; drain.
Add flour and seasonings; cook 1 minute, stirring constantly.
Gradually stir in tomatoes; cook until thoroughly heated.
Fry tortillas, one at a time, in hot oil for 3 to 5 seconds on each side or just until softened, adding more oil, if necessary.
Drain tortillas on paper towels.
Combine medium onion and olives; sprinkle over tortillas.
Spoon about 2 tablespoons meat filling on each tortilla; roll tightly, and place in a 13 x 9 x 2 inch baking dish.
Pour Enchilada Sauce over tortillas; bake at 350° for 15 minutes.
Sprinkle with cheese; bake an additional 5 minutes.

Recipe Summary

Main Dish

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Best Ever Enchiladas Recipe