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1 dozen corn tortillas
l large can enchilada sauce (32 oz) (hot or spicy)
1 small can chopped or diced green chilies
1 can black olives (slice if not sliced in can)
olive or vegetable oil
shredded cooked beef
1 large diced onion
grated cheddar cheese (16 oz)
grated mozarella cheese (16 oz)


Heat the olive or vegetable oil in a large skillet. When it is hot, place one tortilla at a time in the oil and turn after a few seconds. Place one at a time as they are finished cooking onto papertowels to absorb the oil. You can take another paper towel and blot the tortilla as well to remove excess oil.

In a large rectangular casserole dish, taking one tortilla at a time, fill with a few pieces of onion, green chilies, shredded cooked beef, and the shredded cheese. After all these items are on the tortilla, roll them up placing them closly side by side in the dish. After you have filled the dish, pour the enchilada sauce over them.

Sprinkle the extra shredded cheese over top, and a few green chilies. Place 2-3 slices of the black olives on each enchilada.

Heat in microwave oven on high or conventional oven at 350 F until the cheese has melted throughout. Serve warm with salad and tortilla chips on the side.