Monday, May 4, 2015

Written By:  Bobbie

Enchiladas have become a family favorite, and I love how versatile they are.  I usually have shredded cheese and corn tortillas on hand, so it's just a matter of grabbing a can of sauce from the store when I pick a kid up from school, and dinner can be done quickly and easily.


Corn tortillas
Large can of salsa verde enchilada sauce
2 cups shredded cheese (Mexican blend is our favorite)
Small can sliced olives drained

I use about 12-15 corn tortillas when I make enchiladas.  I just tend to keep rolling until the pan is full.  Whatever cheese I have not stuffed into the enchiladas I just sprinkle across the top.


Preheat oven to 350.  Place a few tablespoons of enchilada sauce on the bottom of the baking dish and move around.  You just want a thin later of sauce so the enchiladas do not stick.  Warm 3-4 tortillas in the microwave for 10-15 seconds.  This makes them easier to roll.  Add about 2 tablespoon shredded cheese to the center in a line, then roll tortilla around it.  Place into baking dish seam side down.  Repeat process until the dish is full, roughly 12-15, depending in how tightly they are rolled.


After baking dish is full of enchiladas, pour remaining sauce over top.  Use a spoon the spread sauce around to cover everything.  Sprinkle top with remaining cheese, and add scatter olives on top.  Bake in oven for 30-45 minutes.  Liquid from the the sauce should be mostly evaporated and cheese should be melted and slightly browned.  Let cool for a few minutes to set, then serve.

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