The original recipe for these tasty treats was “Weeknight Enchiladas” from the nice folk at Southern Living Magazine; but, of course, I had to make a few changes… like, using “meatloaf mix” (ground beef and pork) from the market in place of just ground beef, and substituting garlic for the onion called for, because, why not?
Oh, and making my own Enchilada Sauce instead of using a canned version – and – as a happy coincidence, one batch of home made sauce is exactly how much is needed for this recipe!
•1 tbsp cooking oil
•1 lb meatloaf mix
•3 or 4 cloves garlic, minced
•2 tbsp Sherry Peppers Sauce*
•1 can tomato soup
•10-oz Enchilada Sauce
•sliced black olives
•2 cups shredded cheese
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Warm the oil in a large skillet over medium high heat, then add the meat and cook, breaking the meat up for five minutes or so.
Add the garlic and continue to cook, until the beef and pork are thoroughly cooked and mebbe just a touch on the crispity side.
Reduce the heat and stir in the olives, Sherry Peppers Sauce, tomato soup, and enchilada sauce. Gently heat through.
Heat your oven to 350º.
Place a tortilla on a flat surface and add 1/4 cup of the filling off to one side.
Top with a couple of tablespoons of the cheese and roll into a tight tube, using you fingers to adjust and tighten the filling.
Arrange, seam side down, in a baking pan and repeat with the remaining tortillas, filling, and cheese.
Spread the remaining meat sauce over the top of the enchiladas, then cover the pan tightly with foil and bake for 20 minutes.
Remove the cover, sprinkle with additional shredded cheese, and return to the oven for another five or ten minutes, until the cheese is nicely melted.
Serve with sour cream, Cowboy Candy, lettuce, tomato and onion.