by Lesley Hazleton
2 lbs ground beef
3 green onions chopped
1 poblano pepper chopped
16 corn tortillas
1 large can of enchilada sauce (I like La Victoria red sauce)
2 cups shredded cheese (cheddar or Mexican blend)
1 small can of sliced black olives
Brown ground beef. When it is almost done add the chopped green onions and poblano pepper and saute for another 3 to 5 minutes. Heat the enchilada sauce until it is warm. Remove meat and enchilada sauce from heat. Get a 9 by 11 casserole dish and put a small amount of sauce in the bottom. Dip the corn tortilla into the sauce, place in dish, put beef filling into tortilla and roll. Repeat until the casserole dish is filled (typically 2 rows of 7 to 8 enchiladas). Cover with the remainder of sauce. Cover the top with shredded cheese. Then put sliced olives on top. Bake for 15 to 30 minutes in oven at 300 degrees (until cheese melts and sauce bubbles).
Serves 6 to 8.