Momma Lynn’s Italian-Style Enchiladas

Momma Lynn’s Italian-Style Enchiladas

10-12 8-inch Flour Tortillas

1 1/2 lbs ground beef – use something pretty lean, 90/10 or leaner

1 medium onion, thinly sliced

1/2 tsp olive oil

1/2 tsp chili powder

1/2 tsp cumin

1 tsp oregano

Salt & Pepper

2 cans (3.8oz) sliced olives, drained and divided

1 16oz brick medium cheddar cheese, shredded – DO NOT buy already shredded cheese

2 cups pasta sauce with meat*

1 28oz can Las Palmas Red Enchilada Sauce – use mild or medium, whatever you prefer

In a large skillet heat oil over medium-high heat. Sautee onion for about 5 minutes, until soft. Add ground beef, crumble and brown until cooked through. Drain off excess fat and season with chili powder, cumin, oregano and salt & pepper. Add 1 can of drained olives and stir over low heat for about 5 minutes, transfer to heat-safe bowl. Meanwhile, combine enchilada sauce and meat sauce in a large bowl/pot.

Preheat oven to 350°. Laddle 2 spoonfuls of sauce into the bottom of a glass 13×9 baking pan. On a clean work surface – Momma Lynn and I use a large cutting board on the kitchen table so we can sit down – lay one flour tortilla. Using a small laddle spoon a small amount of sauce into the center of the tortilla. Fill with about 1/3 cup meat mixture and top with cheese. Roll the enchilada tight enough that it doesn’t unroll in the pan, like pigs in a blanket. Place seam-side down in the baking pan. Repeat with remaining tortillas until meat mixture is gone.

Evenly pour remaining sauce over all the rolled enchiladas. Top with remaining cheese and olives.

Bake at 350° for about 30 minutes, until heated through. Serve and enjoy!

*Meat Sauce

If you don’t have meat sauce, make your own! Buy a good quality tomato sauce – not chunky – and add some ground beef and ground Italian sausage. Doctor it up with your favorite spices – parsley, basil, oregano, etc. – and cook together for about 20 minutes.