Post by George on Jul 7, 2009 10:59:22 GMT -5
1 pound sharp cheddar or cojack cheese. You may also use Monterrey Jack.
1 large white or yellow onion chopped
2 or 3 cloves garlic minced
1 can black olives sliced or whole
1 package (12) flour tortillas (large size)
1 can (28 oz.) enchilada sauce
Oven to 350.
Preheat oven.
First prepare your fresh ingredients including the olives. Mix them all together in a bowl. Set aside. Then shred the cheese. Place in a bowl and set aside.
Place some enchilada sauce in a 10 or 12 inch skillet. Heat on medium heat until warm. Place one tortilla at a time in the pan and leave it for 5 seconds on one side then turn and warm for 5 seconds on the other side. As the sauce in the skillet is used up add additional a little at a time.
When one tortilla is warmed (it makes them easy to roll up without cracking or splitting) place it on a cutting board or counter. Spread some of the cheese and the onion, garlic, olive mixture in the tortilla. Roll up fairly tightly. Immediately place the enchilada in a 9x13 glass pan.
Move on to the next tortilla following the same directions.
Once all the enchiladas are in the pan pour the remaining enchilada sauce over top. If there is any cheese left over or if you want to grate a little more sprinkle it over the top of the enchiladas and sauce.
Bake in a 350 degree over for 20-30 minutes until bubbling and if there is cheese on top it is melted and slightly browned.
You can serve these with guacamole or sour cream. In fact both is good.
If you like spicier food you can adjust the heat of the enchiladas by using either medium or hot enchilada sauce. I prefer Las Palmas enchilada sauce. If you can't find it any good sauce will work. I tend to stay away from the store brands because often they have a flavor that is not quite right.
In Christ,
George
1 large white or yellow onion chopped
2 or 3 cloves garlic minced
1 can black olives sliced or whole
1 package (12) flour tortillas (large size)
1 can (28 oz.) enchilada sauce
Oven to 350.
Preheat oven.
First prepare your fresh ingredients including the olives. Mix them all together in a bowl. Set aside. Then shred the cheese. Place in a bowl and set aside.
Place some enchilada sauce in a 10 or 12 inch skillet. Heat on medium heat until warm. Place one tortilla at a time in the pan and leave it for 5 seconds on one side then turn and warm for 5 seconds on the other side. As the sauce in the skillet is used up add additional a little at a time.
When one tortilla is warmed (it makes them easy to roll up without cracking or splitting) place it on a cutting board or counter. Spread some of the cheese and the onion, garlic, olive mixture in the tortilla. Roll up fairly tightly. Immediately place the enchilada in a 9x13 glass pan.
Move on to the next tortilla following the same directions.
Once all the enchiladas are in the pan pour the remaining enchilada sauce over top. If there is any cheese left over or if you want to grate a little more sprinkle it over the top of the enchiladas and sauce.
Bake in a 350 degree over for 20-30 minutes until bubbling and if there is cheese on top it is melted and slightly browned.
You can serve these with guacamole or sour cream. In fact both is good.
If you like spicier food you can adjust the heat of the enchiladas by using either medium or hot enchilada sauce. I prefer Las Palmas enchilada sauce. If you can't find it any good sauce will work. I tend to stay away from the store brands because often they have a flavor that is not quite right.
In Christ,
George
