Single Leaf Winery

7480 Fairplay Road

Somerset, California 95684

530-620-3545

Microwave Enchiladas

Enchilada Sauce:

3 Tablespoons vegetable oil

1 minced garlic clove

3 Tablespoons flour

1 ½ cups water

1 10 ounce can enchilada sauce

1 Teaspoon seasoned salt

Filling:

1 pound lean ground beef

2 cups shredded cheddar cheese

½ cup sliced black olives

1 Tablespoon instant onion soup mix

salt and pepper to taste

10 corn tortillas

Combine oil and garlic in 2-quart glass dish. Cook for two minutes. Whisk in flour until smooth. Add water, sauce and seasoned salt. Cook for 4 minutes, stir, and cook for another 4 minutes. Let cool.

Crumble meat into another 2-quart glass dish and cook for about 5 to 6 minutes until no pink remains. Pour off any excess fat. Blend in 1 cup of cheese, olives and soup.

Spray a 9 x 13 inch glass baking dish with a cooking spray. Heat tortillas in their package for 1 minute. Dip a tortilla in sauce, thoroughly coating and follow by spooning meat filling into center of tortilla. Roll up and place in prepared dish, seam side down. Repeat with remaining tortillas, sauce and meat. Pour the remaining sauce over the top of the tortillas and sprinkle with cheese. Cook for 10 minutes.