Enchilada Casserole (Chris) |
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1
½ lbs. ground beef or chicken |
¼
C. flour |
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In a skillet, cook beef and onions, drain. Stir in beans, pepper, and the first ½ tsp. salt. Place 1/3 cup meat mix on each tortilla. Top with tomato and roll tightly. Place seam side down in a 13x9x2 pan. In a saucepan, melt butter; stir in flour, paprika, and the remaining ½ tsp. salt. Add milk and enchilada sauce. Boil 1 minute while stirring. Add cheese and olives, stir. Pour over tortilla rolls. Bake at 350° for 30 minutes. |
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