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.
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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