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SOUTHWESTERN ENCHILADAS- Not sure who posted these here many years ago 
Preheat oven to 350 degrees.
ENCHILADAS:
1 & 1/2 lbs. lean ground beef
1/2 cup chopped onion
1 can (16 oz.) refried beans
1 small can chopped green chilies, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 envelope of taco seasoning (if you want a
little more flavor)
10 (6") corn tortillas, softened according to
package directions.
In a saucepan, brown ground beef, stirring to
crumble. Drain if needed. Add onions and cook
to soften. Stir in beans, seasonings and green
chilies. Set aside.
SAUCE:
4 tablespoons margarine
1/4 cup all-purpose flour
2 cups whole milk
1 (10 oz.) can enchilada sauce (mild, medium or hot)
1 & 1/2 cups shredded cheddar cheese
Melt margarine in a saucepan. Stir in flour until
smooth. Add milk and enchilada sauce,
stirring until smooth. Add cheese and olives; stir
over medium-high heat until mixture begins to bubble.
TO ASSEMBLE:
Place 1/3 cup filling on each softened tortilla.
Roll up and place seem side down in a 13x9x2
inch pan (lightly greased).
Pour sauce over enchiladas. Bake for 30 minutes.
_______________________________________
Note: I also made 6 cheese enchiladas and added them to the pan. I just bought some shredded cheeses and filled 6 10' corn tortillas.
Another NOTE: I dipped the corn tortillas in the warm sauce to soften them even more. It was a messy process, but they were delicious.
Preheat oven to 350 degrees.
ENCHILADAS:
1 & 1/2 lbs. lean ground beef
1/2 cup chopped onion
1 can (16 oz.) refried beans
1 small can chopped green chilies, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 envelope of taco seasoning (if you want a
little more flavor)
10 (6") corn tortillas, softened according to
package directions.
In a saucepan, brown ground beef, stirring to
crumble. Drain if needed. Add onions and cook
to soften. Stir in beans, seasonings and green
chilies. Set aside.
SAUCE:
4 tablespoons margarine
1/4 cup all-purpose flour
2 cups whole milk
1 (10 oz.) can enchilada sauce (mild, medium or hot)
1 & 1/2 cups shredded cheddar cheese
Melt margarine in a saucepan. Stir in flour until
smooth. Add milk and enchilada sauce,
stirring until smooth. Add cheese and olives; stir
over medium-high heat until mixture begins to bubble.
TO ASSEMBLE:
Place 1/3 cup filling on each softened tortilla.
Roll up and place seem side down in a 13x9x2
inch pan (lightly greased).
Pour sauce over enchiladas. Bake for 30 minutes.
_______________________________________
Note: I also made 6 cheese enchiladas and added them to the pan. I just bought some shredded cheeses and filled 6 10' corn tortillas.
Another NOTE: I dipped the corn tortillas in the warm sauce to soften them even more. It was a messy process, but they were delicious.
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