Anyway, we love these enchiladas! I use what my local grocer calls "taco beef." It's coarser than ground beef but finer than stew meat. I really like it for my Mexican dishes. If you can't find "taco beef," ground beef will do just as well.
Beef Enchiladas with Green Sauce
1/2 teaspoon ground cumin
1-2 tablespoons fresh chopped cilantro
salt and pepper to taste
9 large flour tortillas
1 can black olives, sliced
28 ounces mild green enchilada sauce
1 lb shredded cheddar cheese
optional: salsa and sour cream for serving
Brown your meat in a large skillet. Drain if needed and add seasonings and about 1/2 cup of the sauce. Roll up a couple of heaping tablespoons of the meat mixture in each tortilla and place in 9x13 inch baking dish. When they are all in there, scatter the olives on top, pour the rest of the sauce over and cover everything with cheese. Bake at 350 degrees for about 20 minutes and serve with salsa and sour cream (or without).