For Enchilada Sauce:
1. Heat oil in large saucepan. Stir in flour and chili powder. Cook 1 minute.
2. Add cumin, tomato sauce, water, salt and garlic powder. Bring to a boil. Reduce heat and simmer 10 minutes.
Enchiladas:
1. Preheat oven to 350 F.
2. Butter a 13 x 9-inch baking dish. Set aside.
3. In large skillet, brown ground beef, onion and garlic, until beef is no longer pink. Drain off excess liquid.
4. Add black olives, oregano leaves, coarse salt and pepper. Cool slightly. Stir in 1 cup cheddar cheese. Remove from heat and set aside.
5. Heat 1/4-inch vegetable oil in clean skillet. Fry tortillas over medium-high heat for a few seconds per side. Tortillas will soften.
6. Place 2 tablespoons enchilada sauce onto large plate. Take one tortilla and place on the sauce coating each side well.
7. Spoon equal amounts of meat mixture into center of tortillas. Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking dish.
8. Repeat procedure with all 12 tortillas.
9. Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup shredded cheddar cheese.
10. Bake 30 minutes or until bubbly and cheese is golden brown.
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