Cheese Enchiladas
Cheese enchiladas the way they should be. Full of cheese!!
Ingredients:
1 (8 ounce) can enchilada sauce
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1/4 cup water
1 large onion, diced
1 can olives, sliced (optional)
10 ounces monterey jack cheese
10 ounces cheddar cheese
12-15 corn tortillas
4-6 servings
In a wide shallow bowl, mix Enchilada Sauce, Tomato Sauce and Chili Powder and water. Set aside.
Shred both cheeses and mix together in a bowl.
Warm a skillet with oil just covering bottom of skillet.
Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
Dip heated tortilla in the sauce and then slide into a square or rectangular shaped cassarole dish.
Fill tortilla with olives, onion and cheese.
hint: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
Repeat process stacking each new enchilada next to the previous one until dish is full.
Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions& olives.
Bake at 350 degrees for 10 minutes.
B-man
