I made this recipe for dinner last night and boy it was good. The recipe took an hour of prep time and it baked for 30 minutes. It was a time consuming recipe; however, we enough leftovers for a second dinner. My kids spent the night at Grandma’s, so my husband and I enjoyed cooking this meal together!
Pinterest Pin: http://pinterest.com/pin/40391727878459299/
Time: 1 hour of prep and 30 minutes to bake
Substitutions: I didn’t have any olives and I only had one can of green chilies.
Next time (and there will be a next time) I will only use 1 pound of ground beef for many reasons. (1) I purchase ground beef in 1 pound packages. We ended up using the remaining 1/2 pound for a large hamburger patty. I would much rather just use up the entire pound and not have to come up with an alternative use. (2) I had so many enchiladas that I had to use a second pan. I think if I cut down to 1 pound, I will still have enough enchiladas for two dinners. (3) The recipe calls for green onion and cilantro for a filling. I ended up running out of both toward the end. Cutting down to 1 pound of beef should resolve this problem.
I usually make chicken enchiladas, but my husband says he doesn’t think he wants to go back after eating these!