I think these are fairly easy. They are my mom's recipe and I have been afraid to make them thinking they'd be difficult, but I was surprised at how easy they are. For just me and my husband I only make about 1/2 of what this calls for and we still have leftovers for lunch. It's really flexible, so if you don't have all the beef it calls for just do a little less in each enchilada.
Enchiladas
Sauce:
1 10 oz. Las Palmas Enchilada sauce
1 8 oz. can tomato sauce
Mix and warm
Beef Filling:
1 ½ lb. ground beef
1 tsp. salt
½ bunch green onions (bottoms)
Other ingredients:
1 small can chopped olives
1 ½ lb. sharp cheese (grated)
Corn tortillas
Green onion tops
Cook meat, onions, and salt until meat is well broken into small pieces.
Dip tortillas into sauce. Fill with meat, olives, cheese. Turn rolled side down into baking pan. Put remaining sauce, a few olives, chopped onions (tops), and cheese over all. Bake 450 for 15 mins.
