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Enchiladas by Laurie
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Enchiladas by Laurie

2 Hours 5 Minutes
2 Hr 5 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cans red enchilada sauce (mild)
1 large can black olives, drained and chopped (keep 1/3 cup juice)
6 medium size flour tortillas
1 1/2 lb lean hamburger, well browned and crumbled, well salted and peppered (to taste)
1 1/2 lb s. grated cheddar cheese
2 large tomatoes, chopped
1/3 onion, chopped
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Let's Make It
1
Mix the enchilada sauce and the olive juice together in a large flat bottom bowl. Pour enough of the sauce mixture into a 9x13 baking dish to cover the bottom of the dish (1/4").
2
Dip a flour tortilla into the sauce mixture in the flat bottomed bowl and place onto the baking dish. Place a handful of cooked hamburger across center of tortilla, and top with 1/3 cup cheese, 2 Tbsp. tomatoes, 1 tsp. onion, and 2 Tbsp. olives. Roll up filled tortilla placing it to one end of the baking dish. Continue with 6-7 more tortillas until the baking dish is filled.
3
Sprinkle the leftover ingredients over the top. Pour leftover enchilada sauce around inside edges of the bake dish, and evenly over top of enchiladas. (You probably will not use all of the left over sauce, as you do not want to make the enchiladas too "runny")
4
Cover with aluminum foil and bake on a cookie sheet in preheated 325 degrees F oven approx. 1 hour and 30 minutes until hot through and cheese is melted.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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