Enchiladas or Enchilada Casserole


Combine The Following:

  • 3 Tablespoons Flour
  • 3 Cups Cold Water
  • 1/4 Cup Chili Powder
  • 3 Tablesppons Oil
  • 1 Large Can Tomato Sauce
  • Salt and Pepper To Taste

Mix the above adding the water slowly to avoid lumps.  Heat mixture until it just begins to boil, stirring frequently.

(Note:  a large can of Enchilada Sauce may be used in place of the above)


  • 1-1/2 pounds Lean Ground Beef
  • 3-1/2 ounce can Sliced Black Pitted Olives.
  • 1/4 Onion, diced
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • Corn Tortilla Shells (10-12)

In large skillet:

  • Brown Beef.  Drain and return to heat.
  • Add Olives and Onions and stir.
  • Add spices and stir again


For enchiladas:

Add 2/3 of the Enchilada Sauce.  Warm the remaining sauce and coat both sides of corn tortilla.  Add the meat mixture to the center of an open shell.  Add shredded cheese.  Roll the shell into an enchilada.  Line these in a pan and top with more shredded cheese.  Warm in oven until cheese melts and serve.

For enchilada Casserole :

Add 1/3 of the Enchilada Sauce and mix well.

Cut the 10-12 corn shells in half and then cut each half into several wedges.  Coat shells in half the remaining sauce and set aside.

In casserole dish layer half of the shells, add half the meat and half the cheese.  Repeat the layers.  Use the remaining sauce as needed according to your judgement as you layer.  Warm in oven.







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