This is another enchilada recipe that my family likes. It's pretty much the one from the side of a can of enchilada sauce, with a few changes. We like more cheese, and I like to add a little sour cream and some onions.
1 lb. ground beef
1 small onion chopped (about 3/4 cup)
1 can (19oz or 20oz) red enchilada sauce, divided
3/4 cup sour cream
2 cups shredded cheese, divided
chopped olives (optional)
1. Heat oven to 375 degrees. Lightly grease 13X9 inch glass baking dish. In a large skillet add onion and ground beef. Cook over med-high heat and stir until beef is browned; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.
2. Spoon enchilada filling onto tortillas (about 1/4 cup each); roll up and place seam sides down in baking dish.
3. Combine remaining enchilada sauce and sour cream and pour over the top of the tortillas in dish. Sprinkle with remaining cheese and chopped olives if desired.
4. Bake 20 minutes or until hot.
Makes 10 enchiladas