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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) all-purpose flour |
1 teaspoon(s) salt, divided |
1/4 teaspoon(s) paprika |
1 1/2 cup(s) 2% milk |
1 10-ounce can(s) enchilada sauce |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 2 1/4-ounce can(s) sliced ripe olives, drained |
3/4 pound(s) ground beef |
1 medium onion, chopped |
1 9-ounce can(s) bean dip |
1 4-ounce can(s) chopped green chilies |
1/8 teaspoon(s) pepper |
1 large tomato, seeded and diced |
9 white or yellow corn tortillas (6 inches), warmed |
Directions:
1. • In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
2. • Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
3. • Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
4. • Place enchiladas seam side down in an ungreased 11-in. x 7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.
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