A classic Mexican recipe which is always a success in our house. Enchilada Casserole is are easy to make and divine to eat. The children love these and it is an easy meal to get on the table when back from work. I usually serve this with a simple Chayote Salad – Ensalada de Chayote. It is a traditional Mexican salad that combines so well. When you have this in your repertoire, it will become a go to main dish recipe. Also, one of the benefits of this dish is that most of the ingredients are either frozen or tinned. You can buy it one day and make it when you want.
- Heat the oil in a large skillet and dip the tortillas in the oil on both sides to soften them.
- Set aside.
- In the same skillet, saute the beef, onion, and garlic until the meat is browned.
- Drain off any excess fat and add the refried beans, taco sauce, and olives, stirring to combine.
- Divide the meat mixture between the tortillas and roll up.
- Place half the enchilada sauce in a 12x8-inch (30x20 cm) baking dish, add the enchiladas seam side down, and pour the remaining enchilada sauce over them.
- Cover with aluminum foil and bake in a preheated 350F (180C) oven for 45 minutes.
- Remove the foil, sprinkle with the cheese, and bake uncovered until the cheese is melted.