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