This recipe is one of my favorites because it’s a 2-for-1 – make dinner one night and eat it for 2!!
I will make these enchiladas in 2 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer. The enchiladas will last for about 30 days in your freezer, so you can pull them out on a super busy night and dinner is done!
In a large skillet (or stock pot), cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes (8 enchiladas per pan). Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
Bake, uncovered, at 350° for 20-25 minutes or cover with aluminum foil and place in the freezer. If frozen, remove enchiladas from freezer, leave foil on pan and cook for approximately 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.