Ingredients: 1/2 a block of Monterrey jack cheese, grated
1 large can of green enchilada sauce
1 can of cream of mushroom soup
1 can of diced tomatoes with green chiles
1 can of sliced olives
1 can of diced green chiles(mild)
1/2 an onion chopped
2 tablespoon of ground cumin- or more if you love it like I do
approx. 6 burrito size flour tortillas
Preheat the oven to 350 degrees
I started by browning my ground beef, seasoned with salt and pepper, drained the grease, and set it aside. Next, in a large sauce pan I combined by onion, olives, can of tomatoes, can of green chiles, and cumin (this is key to the flavor of the enchiladas). I cooked all these things together on medium heat for about 10 minutes, or long enough to mix all the flavors well. Then I added the ground beef to the mix. The last thing I added to my meat filling was the cream of mushroom soup. This makes the filling a little creamy and cuts the spiciness of the chiles. I let this cook on medium-low heat for another couple minutes.
|My ground beef browning and my tomato/olive/chile mix cooking on the back burner|
Now I put my enchiladas together. I got my biggest casserole dish and began to layer. I started by putting a layer of flour tortillas on the bottom, then spread a layer of my meat filling topped with a layer of Monterrey jack cheese. I repeated this pattern one more time and on the very top poured my green sauce.
I covered the dish with foil and put it in my 350 degree oven for about 30 minutes. After I took it out of the oven I let it set for about 5-10 minutes. I served with with some black beans and a dollop of sour cream. YUMM-O
|ready to eat|