These enchiladas are very tasty and freeze nicely. This recipe was inspired by one given to me by Patricia Thompson more than 20 years ago.

Ingredients –

1 lb (454 g) extra lean ground beef or turkey
1 cup (250 ml) diced celery
1 cup (250 ml) diced onion
3 garlic cloves, crushed
1 tbsp (15 ml) chili powder

2 cups (500 ml) canned black beans,
drained and rinsed
1 red pepper, diced
1 cup (250 ml) niblet corn
1 cup (250 ml) black olives, chopped
1 tsp (5 ml) cumin
sea salt and black pepper, to taste

1 1/2 cups (375 ml) Heinz chili sauce
1 1/2 cups (375 ml) tomato sauce
2 garlic cloves, crushed
1 tsp (5 ml) cumin
1 package taco seasoning

10 flour 8” or 9” tortillas
3 cups (750 ml) cheddar cheese, shredded
3 cups (750 ml) mozzarella or monterey jack cheese, shredded
1 cup (250 ml) black olives, sliced

Preparation –

  1. Prepare vegetables, garlic, cheeses (mix together), etc. as noted above.
  2. Prepare filling by sautéing meat, celery, onions and garlic together until meat is cooked through.
  3. Add corn, black beans, black olives, red pepper, cumin, salt and pepper to the meat mixture. Heat through and set aside.
  4. Lightly grease a 9” by 13” baking dish to prevent sticking.
  5. Preheat oven to 325 degrees F.
  6. Mix the sauce ingredients together.
  7. Spoon a small amount of sauce into the baking dish and spread around to lightly cover the bottom.
  8. Prepare tortillas by laying each one flat and lightly coating the inside with a bit of sauce.
  9. Next, spread 2 tbsp (30 ml) of the cheese mixture down the middle of the tortilla.
  10. Spread about 3/4 cup (185 ml) of meat mixture over top of the cheese.
  11. Roll tortilla closed and place in the bottom of the baking dish.
  12. Once all tortillas are wrapped and in dish, pour the remainder of the sauce over top of them.
  13. Sprinkle remaining cheese over the tortillas.
  14. Finish off with sliced olives.
  15. Bake in oven for 30 to 40 minutes.

Serves 6 to 10 (depending on appetites)

These freeze nicely once cooked. Completely thaw before reheating.

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