1. Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles. 2. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well. 3. Add stewed tomatoes; stir well. 4. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally. 5. Pour 1 1/2 cups red sauce into a 13x9" baking dish. 6. Set aside. Wrap tortillas in aluminum foil. 7. Heat at 350F for 12 to 15 minutes or until softened. 8. Combine 1 cup chopped onion and 1 cup sliced olives. 9. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla. 10. Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down. 11. Repeat with remaining tortillas. 12. Pour remaining 2 1/2 cups red sauce over tortillas. 13. Cover and bake at 350F for 15 minutes. 14. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes. 15. Top enchiladas with sour cream. 16. Red Sauce: 17. Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour. 18. Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings. 19. Cook over medium heat, stirring constantly, until smooth and thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
