Simple and rapid pork enchiladas. Ground pork and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is additionally top notch with leftover chicken, shredded pork or turkey. Serve with a inexperienced salad or beans and rice.
1 pound lean floor beef
1 small onion, chopped
1 (1.5 ounce) bundle dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Preheat oven to 350 ranges F (175 tiers C). In a medium skillet over medium excessive heat, cook dinner the floor red meat and onion till red meat is evenly browned and onion is tender.
Prepare the enchilada sauce in accordance to bundle directions. Pour 1/4 cup of the sauce into the backside of a 9×13 inch baking dish.
On every flour tortilla, vicinity an equal component of the floor pork combination and about 1 ounce of Cheddar cheese, reserving at least half of cup of cheese. Then tightly roll the tortillas and vicinity seam facet down in the baking dish.
Pour the final sauce over the pinnacle of the enchiladas and sprinkle with the ultimate cheese and olives.
Bake in a preheated oven for 20 minutes, or till the sauce is bubbly and cheese is absolutely melted.