Date Night Enchiladas

Directions

1. Preheat your Blackstone griddle to high heat. Place two small cast iron skillets on the griddle to preheat.

2. Add the ground beef and diced onion to a lightly oiled section of the griddle. Cook for about 5 minutes, breaking up the beef as it cooks.

3. Season the beef with taco seasoning, then add a small amount of water, the diced green chiles, and a little enchilada sauce. Mix well and continue cooking until the beef is fully cooked and the flavors are combined. Remove from the griddle and transfer to a bowl.

4. Toast the Mission flour tortillas on the griddle for a couple of minutes per side, just until warmed and lightly crisp. This will help prevent them from becoming soggy.

5. Carefully remove the hot cast iron skillets from the griddle and add a thin layer of enchilada sauce to the bottom of each.

6. Fill each tortilla with a spoonful of the beef mixture and shredded Monterey Jack and cheddar cheese. Roll tightly and place seam-side down in the skillets, adding three enchiladas to each.

7. Spoon a small amount of enchilada sauce over the enchiladas, being careful not to oversaturate them. Top with additional shredded cheese and sliced black olives.

8. Return the skillets to the hot griddle. Add a small amount of water around the skillets to create steam, then close the hood or cover with a basting dome. Cook for about 2 minutes, or until the cheese is melted.

9. Carefully remove the skillets from the griddle. Finish with Mexican crema, green onions, shredded lettuce, pico de gallo, and fresh cilantro. Serve immediately with salsa, if desired.