Enchiladas (Grammy's)
Yield
12 servingsPrep
10 minCook
65 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 4 | ounces |
olives
chopped |
|
| 28 | ounces |
enchilada sauce
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | each |
onions
chopped |
|
| 1 | pound |
ground beef
|
|
| 1 | pound |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 115.6 | ml/g |
olives
chopped |
|
| 809.2 | ml/g |
enchilada sauce
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | each |
onions
chopped |
|
| 453.6 | g |
ground beef
|
|
| 453.6 | g |
cheddar cheese
|
|
Directions
Brown onion and beef together; drain fat.
Add olives.
While cooking meat, pour sauces into large pan and heat well. Dip 1 tortilla into sauce, fill with meat and cheese, roll up, and lay folded side down in baking pan.
Continue with all tortillas.
Sprinkle top with leftover meat and cheese and sauce.
Bake covered in 350℉ (180℃) F oven for 30 to 40 minutes.
Uncover and bake 15 minutes more.
