Sour Cream Enchiladas

By RogRot

Ingredients

• 1 1/2 lbs. ground beef, browned
• 8 oz. carton sour cream
• 2 c. shredded Monterey Jack cheese
• 1 medium onion
• 4 oz. ripe olives, chopped
• 3/4 c. salad oil
• 8 to 10 tortillas
• 14 oz. can enchilada sauce
• 1/2 c. shredded cheddar

Preparation

Step 1

Combine sour cream, Monterey Jack cheese, onion, & olives in a sm. bowl; mix well. Heat oil in skillet. Fry tortillas just until limp, turning once. Drain on paper towels. Spoon enchilada sauce on opposite sides of each tortilla. Place about 2 T. sour cream mixture in center of each. Top with ground beef. Roll up & place seam side down in 9 X 13" baking dish. Spoon remaining sauce over enchiladas. Sprinkle with shredded cheddar. Bake at 350° for 15 to 20 min.