Nummy Enchiladas Recipe

How to make it

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• 1. Crumble the ground chuck into a large skillet and brown, then drain the fat off. Add the taco seasoning, and cook according to package directions. Set aside.
• 2. Preheat oven to 350F. With nonstick spray, coat an oblong baking pan or dish (9x13-inch). Spread about a cup of enchilada sauce over the bottom of the dish. Add about 1/4 inch of cooking oil to another skillet and allow to heat.
• Now to assemble the enchiladas...
• 3. One at a time and using a pair of tongs, fry a tortilla on each side in the hot oil for a few seconds ONLY. This softens the tortilla and makes it easier to work with. Any longer than a few seconds, and the tortilla gets too crisp.
• 4. Using a large plate for your work surface, spoon some refried beans and meat in a strip down the center of the tortilla. Roll up and place, seam side down, in the sauce in the baking dish. Repeat with remaining tortillas. Eight will fit in a 9x13-inch pan or baking dish.
• 5. Pour a little bit more sauce over the top of the enchiladas. Sprinkle shredded cheese, sliced black olives and chopped scallions over all.
• 6. Bake in the oven for about 15 to 20 minutes.
• SUGGESTED SIDES: Mexican Rice and Avocado Wedges
• YUMMMMMMMMMMMMM!!!