Directions
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. 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:
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.
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.
Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
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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