Enchiladas (Nancy's Microwaved)

Course : Enchiladas
Serves: 8
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1 pound ground round
1 medium onion -- chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons parsley
1 teaspoon salt -- or less
1/4 teaspoon pepper
8 tortillas flour tortillas 9-inch
1 can sliced black olives; optional
15 ounces tomato sauce
1/3 cup water
1/3 cup green bell pepper -- chopped
2 teaspoons chili powder -- or less
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Preparation / Directions:

MICROWAVE: Crumble ground meat into a casserole. Add onion. Cover loosely. Cook on high for 3 minutes. Stir. Cook 2 to 3 minutes more. Stir. Drain. Stir in rest of ingredients (through pepper). Wrap 4 tortillas in a damp tea towel. Microwave 45 seconds on high. Put 1/3 cup meat mixture in center of tortilla, roll up and place seam side down in pan. Soften the other tortillas and fill. Cover with sauce. Cook on high for 7 to 9 minutes. Sprinkle with additional shredded Cheddar cheese (1/4 to 1/2 cup) and sliced black olives (optional). Cook another 1 to 2 minute to melt cheese. Dot with sour cream if desired. SAUCE: Mix sauce ingredients and cook, covered, on high for 4 to 6 minutes.

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