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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Super easy mexican favorite, throws together fast, house smells like the mexican restaurant you love! Ingredients:
1 (29.2 ounce) can enchilada sauce (rosarita has a good sauce) |
1 package corn tortillas (you’ll need at least 8) |
1 16 ounce package cheddar cheese, shredded |
1 onion, diced |
1 (4.25 ounce) can chopped ripe olives |
Directions:
1. Preheat oven to 350 degrees F (175 C)
2. Mix in bowl, cheese, onions, olives
3. Pour small amount of warm enchilada sauce in bottom of baking dish (13 x 9)
4. Dip corn tortillas in warm enchilada sauce, lay in dish, fill with cheese mixture, about half a cup or so.
5. Repeat until dish is full, sprinkle remaining cheese mixture on top of enchiladas.
6. Pour a small amount of remaining enchilada sauce between each enchilada and edges of dish to prevent drying out, the more sauce used, the less the enchiladas will hold shape.
7. Bake in oven for 25 to 30 mins, or until cheese on top is melted and bubbly.
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