1 pound lean ground beef

1 small onion, chopped

1 (1.5 ounce) package dry enchilada sauce mix

10 (10 inch) flour tortillas

2 cups shredded Cheddar cheese, divided

1 (2.25 ounce) can sliced black olives, drained

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Preheat oven to 350°F (175°C).
Cook ground beef and chopped onion in a skillet until beef is browned and onion is tender; drain excess fat.
Prepare enchilada sauce per package directions. Pour ¼ cup sauce into the bottom of a 9×13-inch baking dish.
Spread beef mixture and about 1 ounce of Cheddar cheese on each tortilla, reserving at least ½ cup cheese. Roll tortillas tightly.
Place rolled tortillas seam side down in the prepared baking dish.
Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese and sliced black olives on top.
Bake 20 minutes until sauce is bubbly and cheese is melted.
Garnish as desired and serve with sides like salad, beans, or rice.

Swap ground beef with chicken or turkey for a variation.

Add chopped jalapeños or use spicy sauce for heat.

Replace beef with vegetables or beans for a vegetarian option.

Use a blend of cheeses like Monterey Jack or Pepper Jack for extra flavor.

Store leftovers in an airtight container in the fridge up to 3 days.

Freeze unbaked enchiladas up to 2 months; bake from frozen with 10–15 extra minutes.

Reheat in microwave 1–2 minutes or oven at 350°F for 10–15 minutes.