(from Barbara Machado)
The theory of
making enchiladas is that you are going to trash your kitchen, so you might as
well make several plans and freeze them.
Here is your shopping list:
Flour tortillas, burrito size. They usually come 12 to a package.
Ground beef. I don't get ground round but usually the medium fat ground beef, and drain it.
Onions to cook with the ground beef.
Cans of chopped olives. Or, if you find a great sale on whole olives, you can chop them or use the food processor.
Monterey jack and cheddar cheese. I usually grate my own but have been known to buy the already grated.
Enchilada sauce. If you buy Las Palmas enchilada sauce cut it with half tomato sauce. Patty Machado has found a mild enchilada sauce that doesn't need to be cut.
Brown ground beef with chopped onions, salt and pepper to taste. Assemble cheese, ground beef, olives. Patty Machado mixes everything together before she stuffs. I do the assembly line.
Put enchilada sauce on dinner plate...wet tortilla with sauce on both sides. Transfer to another plate. Put in fillings as you like for normal or "fat" enchiladas. Put in greased baking dish. Usually you can get 8-10 in standard rectangular glass plan. When full, cover with sauce. Top with cheese and whole olives. Bake at 325-350 for 30 to 45 minutes. If you like, serve with salsa, guacamole and/or sour cream.