Ingredients
3 tablespoons all-purpose flour1 teaspoon salt, divided1/4 teaspoon paprika1-1/2 cups 2% milk1 can (10 ounces) enchilada sauce1 cup shredded cheddar cheese1 can (2-1/4 ounces) sliced ripe olives, drained3/4 pound ground beef1 medium onion, chopped1 can (9 ounces) bean dip1 can (4 ounces) chopped green chilies1/8 teaspoon pepper1 large tomato, seeded and diced9 white or yellow corn tortillas (6 inches), warmed
Preparation
In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.
