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This is one of our family's favorite recipes, and it is pretty simple:)
I made it with ground turkey, but you can make it with shredded chicken or ground beef.
Ingredients:
2 ponds ground beef
12 flour burrito size soft tortilla shells
1 - 8oz chopped green chilis (drained)
1 - 8oz can chopped olives (drained)
1 - 28oz can tomato sauce (give or take a few ounces)
1- 14oz can enchilada sauce (give or take a few ounces)
1 - pound shredded cheddar cheese (or more!)
seasoning salt (Johnnys seasoning)
garlic powder
TO READ THE DIRECTIONS...CLIC THE LINK BELOW!
Directions:
Preheat oven to 425"
Cook the ground beef until no longer pink, drain and season with seasoning salt and garlic powder, set aside. Mix the tomato sauce and the enchilada sauce together in a large bowl. Set out all the ingredients onto a large space on the counter.
(You can also cook the ground beef with a cut up onion if you want for extra flavor:)
Layer the ground beef, olives (small line), green chilis (small line), sauce, and cheese. Roll up.
Add a few ladles full of sauce on the bottom of a greased 9X13 baking dish. Add rolled up enchiladas one by one seam side down. Lay tightly together into pan.
You will have left over ingredients when you are done.
Add the remaining ingredients (meat, olives, green chilis) into the sauce, and stir. (I had too much meat, so normally would not be this much meat left over)
Pour sauce over enchiladas evenly, and add cheese on top of every enchilada
cook at 425" for 15-20 minutes (these were in a little too long, but we like the overcooked cheese:)
Enjoy!
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