Mom's California Enchiladas
A really simple recipe, but still really good. Remember, cooking good food doesn't have to be difficult.
This is a great, but pretty basic enchilada recipe - the beef enchiladas my mother always made when I was growing up. I don't know where she got the recipe, but it's one she put in my cookbook when I was moving away.
Serves about 5.
- 1 10oz can enchilada sauce
- 1 8oz can tomato sauce
- 1 cup water
- 1/2 tsp. oregano
- 1 lb ground beef
- 1 large onion
- 8oz Velveeta cheese
- 1 4oz can chopped black olives
- 12 flour tortillas
- 8oz shredded mozzarella cheese
Preheat oven to 350F.
Combine enchilada sauce, tomato sauce, water, and oregano. Bring to a boil. Hold warm.
Chop onion. Brown beef and most of the onion together. (Hold a little onion for garnish.)
Cube Velveeta and add Velveeta and most of the olives to the beef and onions. (Hold a little olive for garnish.) Stir until cheese is fully melted.
Warm tortillas slightly.
Put a little sauce in a casserole pan. Dip each tortilla in sauce. Put 1/12 of beef and cheese mixture in tortilla. Roll and place in casserole pan, seam side down. Repeat with each tortilla.
Cover enchiladas in remaining sauce. Cover with mozzarella. Sprinkle reserved onions and olives.
Bake for about 30 minutes.