Mom'S Enchiladas

• 2 packages enchilada sauce mix
• 1 pound ground beef, brown (Optional: boil 2 chicken breasts for 20 minutes, shred)
• 2 6 oz. cans tomato paste
• 3 cups water (using hot water, from tap, will help mix paste and enchilada mix together)
• 1 package flour tortillas (need 8 tortillas) (Optional: corn tortillas)
• 3 cups cheddar cheese, shred (optional use 1 cup Monterey Jack cheese)
• 1 small can of sliced olives
• salt
• pepper
• onion powder

1. 1. In pan, mix water, tomato paste and enchilada sauce mix. Bring to boil, reduce heat and simmer for 15 minutes.
2. 2. In frying pan, sprinkle salt, pepper and onion powder to ground beef to brown. Drain meat and return to frying pan.
3. 3. Add 1 cup of sauce to meat and mix.
4. 4. Cover bottom of 9x13 baking pan with 1+ cup of sauce.
5. 5. Spoon enchilada sauce to cover one side of a tortilla.
6. 6. Spoon meat sauce in the center of tortilla.
7. 7. Add handful of cheese.
8. 8. Add olives.
9. 9. Roll tortillas and place in baking pan. Repeat until pan is full, normally 8 enchiladas.
10. 10. Add sauce on top of enchiladas (there maybe extra sauce).
11. 11. Add remaining cheese to top.
12. 10. Bake @ 350 for 20 minutes.

enchilada sauce mix, ground beef, tomato paste, water, flour tortillas, cheddar cheese, olives, salt, pepper, onion

Taken from www.epicurious.com/recipes/member/views/moms-enchiladas-50037448 (may not work)