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By: Lacey Pinnick

Lacey's Enchilada's
1 large bag White Corn Tortillas
  Grated Cheddar Cheese (grate desired amount)
2 large  Yellow Onions (diced)
2 cans Enchilada Sauce (1 can per pan) (Sprout's brand if possible)
1 can Black Olives

 

 

 

Prep:

  1. Fry the corn tortillas in vegetable oil for about 5 seconds, and let cool 

  2. Grate Cheese and set aside 

  3. Saute onions in butter until golden brown and set aside 

  4.  Chop black olives and set aside

Assembly:

  1. Coat 2 - 9x13 glass baking dishes with non-stick cooking spray. Add a little enchilada sauce to bottom of pan also to prevent sticking.

  2. Take tortilla and place desired amount of cheese & onions in the center then roll up like a rolled taco.   

  3. Place in pan and repeat until both pans are full 

  4. Pour remainder of the enchilada sauce over top of the enchiladas. 

  5. Sprinkle remainder of the cheese on the top of the enchiladas  and top with black olives.

  6. Bake at 350 degrees for 20 minutes 

 

Recipe from LastMinuteCooking.com