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Olive Enchiladas Recipe

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This recipe for Olive Enchiladas is from The Ruthardt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shredded lettuce
Chopped Onion
Chopped Olives w/ pimentos

1 lb Hamburger
1 pkg Taco Seasoning

1 can Tomato Sauce
1 can Tomato Soup

Tortillas:
2t. Butter melted
1 C Flour
½ C Yellow Cornmeal
½ t Salt
1⅔ C Milk
1 Egg
Directions:
Directions:
To make tortillas: Melt butter in 8" skillet. Combine all ingredients & mix well pour melted butter into this. Beat until smooth. Heat skillet over med-high heat. For each tortilla pour 3 T batter in skillet, immediately rotate pan. Cook until light brown, turn & brown on othe side. Stack between sheets of wax paper until ready to use.

Combine: Shredded lettuce, chopped onions ,chopped olives & shredded cheese

Cook hamburger until no longer pink then add taco seasoning & cook a little longer.

To make enchiladas: Dip tortillas in warm mixture of tomato soup & tomato sauce. Put portion of olive mixture then hamburger on tortilla. Roll up & place in a greased pan, when pan is full pour remaining tomato soup over the top, garnish with some of the olive mixture & then grated cheese. Bake approximately 15 mins in a 350º oven until cheese melts.
Personal Notes:
Personal Notes:
This recipe came from my pastor's wife in Ft Worth, TX 1980.

Barbara Thomas

 

 

 

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