Whenever my friends have a potluck or dinner party, they invite me and say, “Oh Debbie, can you bring your enchiladas?” Perhaps they only want me for my enchiladas. 🙂

These enchiladas are definitely a favorite, so I’m going to share them with you.

Ingredients:

Large flour tortillas (package of 6-8)
1 pound of organic beef (grass fed)
1/2 cup of diced chives
1 cup of raw salsa
1 can of organic vegetarian refried beans
1 large can of red enchilada sauce
2 large avocados
3 cups of sharp cheddar cheese and Mozarella (Mexican Cheese)
1/2 cup of sour cream
1 (6 oz.) can of black olives (sliced)
garlic powder and salt to use in the avocado mix
Peel the avocados and use a fork to mash the two avocados in a small bowl. Mix the mash with 1/3rd of salsa, add garlic powder and salt for taste to the avocado mix. Set aside.

Cook beef in the fry pan with 2/3rds of the remaining salsa mixed in for flavor and spice.  Preheat your oven to 350 degrees.

Heat 5 flour tortillas in the microwave on high for one minute, remove and continue by spreading some of the refried beans all over the first tortilla like spreading peanut butter on a piece of bread.  Add 1/5th of the cooked meat up the middle of the first tortilla.  Then sprinkle a handful of cheese on top of the meat. Spread the avocado mixture on top of the cheese. Sprinkle a handful of sliced olives on the avocado. 

Remember you have 5 tortillas so gage how much of each ingredient you use so that each enchilada is evenly sized. Then fold the two ends of the first tortilla and then roll it up from one side to the other.  Place that tortilla into a casserole dish, and repeat this process with the remaining tortillas. 

Pour the enchilada sauce evenly over all the wrapped up tortillas.  Sprinkle a lot of cheese over the enchiladas, and sprinkle all of the chives over the whole casserole dish, and some of the sliced olives.  Place in the preheated oven to cook for approximately 20 minutes until enchilada sauce is thickened.  Add dollops of avocado mix to each enchilada 5 minutes before you take the dish out of the oven.  After you take it out, add a dollop of sour cream to each enchilada after it is served on the plate.  You can cut them in half, but I bet you your guests will want a whole one.  Enjoy.

You can see the refried beans spread on the flour tortilla, and then up the middle you can see the meat, then cheese, then sliced olives, then avocado.   Also you can see the raw salsa container and size of refried beans can.

You can see the refried beans spread on the flour tortilla, and then up the middle you can see the meat, then cheese, then sliced olives, then avocado. Also you can see the raw salsa container and size of refried beans can.

After the ingredients are placed inside the tortilla, fold the two short ends and then start from one long end and roll up to the other.

After the ingredients are placed inside the tortilla, fold the two short ends and then start from one long end and roll up to the other.

Here you can see the five rolled up tortillas before the enchilada sauce and cheese is put on.

Here you can see the five rolled up tortillas before the enchilada sauce and cheese is put on.

These are the five enchiladas covered with enchilada sauce, chives, and sliced olives, ready to go into the oven

These are the five enchiladas covered with enchilada sauce, chives, and sliced olives, ready to go into the oven

Debbie's Enchilada after it is finished in the oven at 350 degrees for 20 minutes.

Debbie’s Enchilada after it is finished in the oven at 350 degrees for 20 minutes.

 

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