Ingredients
8-10 - whole wheat low carb tortillas 7-8" size (Mission Brand or La Tortilla Factory))
1-1/2 to 2# hamburger
1 small yellow onion, chopped
1 med green bell pepper, chopped
3 garlic cloves, chopped
1-1/2 tsp ground Cumin
1-1/2 tsp Oregano
Pepper and Seasoned Salt to taste - go very easy on the salt
1 pkg Taco Seasoning mix
6-8 green onions, chopped
2 cups each Cheddar cheese and Monterey Jack, shredded
1 - 4oz can chopped black olives
1 - 20 oz can, or more, green enchilada sauce (Old El Paso) or other brand
1 - 10 oz can diced tomatoes with green chiles (Ro-tel) or a 15 oz can regular diced tomatoes for milder flavor ..
2 tsp diced Jalapeno chiles
½ tsp Red Pepper flakes
Sour cream
Preparation
Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with “Pam” or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream……..
