Mmmm... just thinking about them makes my mouth water.
I mean, what's not to love? You get all of that yummy, melty cheese with a little kick of spice from the sauce, and the corn tortilla to give it that awesome texture. Add in olives and onions, and you have perfection!
Just look at them.I don't know about you, but despite my horrible photography skills, this pic makes me HUNGRY!
I never measure when I make these, so everything is approximate. I'll tell you now, though, I do use the better part of a 2 lb block of cheese!
What You Need:
A bunch of cheese, shredded- I like a nice sharp cheddar.
A large can of enchilada sauce- Las Palmas is our favorite. The mild variety has plenty of kick to it, so while we usually prefer medium spiced salsas, we stick to mild for this sauce. The medium is pretty fiery!
12-16 Small corn tortillas.
a medium onion, diced
a can of sliced black olives- or a big can of olives & slice them yourself. It only takes a couple of extra minutes & it is much more frugal!
What You Do:
- Have your olives sliced and in a bowl, ready for getting. Have your cheese all shredded and ready to grab. Saute up your shopped onion, just until it starts to get tender. Set that aside, in a bowl, too.
- Heat your sauce on low, just until heated. While the sauce is heating, heat your tortillas, one at a time, in a small pan. Place the heated tortillas in a tortilla warmer or on a plate, covered with a paper towel, foil, or a paper plate. Remove your sauce from the heat.
- Pour enough sauce in a 9x13 (or larger) baking dish to cover the bottom.
- Pour some of the sauce into a wide, shallow bowl or pie pan (you can add more later, if you run out).
- Get a clean, large plate for assembling the enchiladas. You should have everything set up and ready- the tortillas, sauce, cheese, onions, and olives- all ready for assembly.
- Preheat your oven to 350 degrees.
- Dip a tortilla in the sauce that you have in the pie pan, place it on the empty plate, put some cheese across the middle, top with a few chopped onions and a few sliced olives. Roll the tortilla, and place it seam side down in the baking dish. Repeat this with however many tortillas you can!
- Pour any remaining sauce over the entire pan of enchiladas. Sprinkle more cheese over the top, and top each enchilada with 3 or 4 olive slices.
- Bake in preheated oven for about 20 minutes, or until cheese is all melted in the centers.
- Remove pan and serve hot.
Click here to see which super parties I link up to!