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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Set aside 1/2 cup of the shredded cheese for use over rolled enchiladas. | 3. Brown meat and onion in large frying pan. | 4. Drain. | 5. Add olives and mix in well. | 6. In large bowl, combine cheese and meat mixture. | 7. Mix well. | 8. In the frying pan, warm the tortillas, one at a time, (15 seconds per side) Place warm tortilla on flat surface. | 9. Spoon small amount of meat mixture along edge of tortilla and roll it up, (approx. 1/3 cup for quesadilla-size tortilla). | 10. Place enchilada seam side down in a 13x9-inch baking dish. | 11. Repeat until all tortillas have been used. | 12. Spoon any remaining meat mixture over the enchiladas and top with the enchilada sauce. | 13. Make sure that all parts of the enchilada are covered with sauce. | 14. Sprinkle with reserved cheese and bake for 20 minutes or until heated through. | 15. Serve with sour cream and guacamole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
black olive	1/4 - 1/2	cup	chopped	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
flour tortilla	1	package		1437.48	238.4668	38.7684	36.6872

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.