Apr 29, 2010

This was a really good recipe. Everyone like it, but not my husband. He said it had a "weird" texture. The rest of us thought it was really good. First off, the flavor is unique unlike anything I had tried in the past. I love the fact that it comes together easy and makes a nice presentation. My only complaint is that all of my corn tortillas were tearing as I was rolling the enchiladas. I ended up heating up a little oil and letting them soften before I rolled them. Looking back, I do not think I would do that again. In truth, the sauce is going to cover the tortillas anyway so no reason to fret over it. This is also a great way to use up left over taco meat. When I have left over taco meat, I stick it in the freezer and find something else to do with it. This recipe is the perfect opportunity to use it. If you have any recipes you would like to have featured please email me at colie@colieskitchen.com.


Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 1-1/2 cups milk
  • 1 can (10 ounces) enchilada sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 1 can (9 ounces) bean dip
  • 1 can (4 ounces) chopped green chilies
  • 1/8 teaspoon pepper
  • 1 large tomato, seeded and diced
  • 9 white or yellow corn tortillas (6 inches), warmed

Directions

  1. In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
  2. Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
  3. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
  4. Place enchiladas seam side down in an ungreased 11-in. x 7-in. baking dish. Top with sauce. Bake on 350 for 40-45 minutes.


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