Best Ever Enchiladas
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|All purpose flour||1 1⁄2 Tablespoon|
|Chili powder||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
|Canned stewed tomatoes||16 Ounce, undrained (1 Can)|
|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.