Since I wanted to be in the air conditioned house late afternoon, I decided to make a pan of these super Easy Enchiladas. It is entirely possible to combine simple with healthy anti-inflammatory eating. I will show you how. The recipe follows at the end of this post.
Layer each tortilla with re-fried beans, sour cream, cooked ground beef, and olives. I use whole grain tortillas for myself to decrease my intake of inflammatory foods. Also, the spices that are in the hamburger all calm inflammation.
If you do more than one at a time the work will be faster :)
Roll up the filled tortillas and place in a 9X13 baking dish.
Pour enchilada sauce over all of the filled tortillas. As you can see we like a lot of sauce. Use less if you prefer.
Sprinkle shredded Mexican Style Cheese over the sauce.
Place your olives on top (Olives are a great source of Omega 3 fats).
Bake at 350 degrees for 30 minutes and ta da!! Easy Enchiladas :)
1 pound ground beef
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2-2 10 ounce cans of mild enchilada sauce
6 ounce can of large pitted olives, sliced
9 7-inch tortillas
Non-fat sour cream
Place ground beef in a frying pan and brown. When done, add the chili powder, paprika, cumin, garlic powder, and salt with about 1/4 cup of hot water. Stir and let simmer for a few minutes until the water evaporates. Add about half of the olives to the ground beef mixture.
Layer each tortilla with a large spoonful of beans, sour cream, and ground beef.
Roll up each filled tortilla and place in a 9X13 baking dish.
Pour enchilada sauce over the enchiladas.
Sprinkle the cheese over the top of the sauce.
Sprinkle the remaining olives on top of the cheese.
Bake at 350 degrees for 25-30 minutes until done.