I love that you can buy enchilada sauce at the grocery store. It means I’m actually willing to tackle the dish on a weeknight. This meal mean I was back on track with Taco Tuesday. Yes, in my world enchiladas count for Taco Tuesday.
Start by browning 1 lb of ground beef in a skillet with about 3 shallots. Season with garlic/garlic powder and salt. While that’s cooking, cover the bottom of a baking dish with a thin layer of the jarred enchilada sauce. Once the beef/shallot mixture is ready, set up a prep station by lining up whole wheat flour tortillas in a nice little row. I recommend using the 10-inchers. Fill the tortillas with the beef and shallot mixture, roll them tight like a burrito, and lay them in the dish, seam side down, shoulder to shoulder. Once all the enchiladas are in the dish, pour the rest of the bottle of sauce over the top. Then top with sliced black olives (yup, from a can) and shredded pepper jack cheese – all the other flavors are mellow, so you’ll want a spicy cheese. Bake at 350 for 20 minutes. Top with shredded lettuce or radishes for crunch after it comes out of the oven. And then throw a dollop of sour cream on there, just because.