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Ingredients
- 1 can enchilada sauce (8 ounce)
- 1 can tomato sauce (16 ounce)
- 2 tablespoons chili powder
- 1/4 cup water
- 1 large onion, diced
- 1 can black olives (8 ounce) sliced (optional)
- 10 ounces monterey jack cheese, lowfat
- 10 ounces lowfat cheddar cheese
- 12 corn tortillas (12 to 15)
Details
Servings 4
Preparation
Step 1
1. In a wide shallow bowl, mix Enchilada Sauce, Tomato Sauce and Chili Powder and water. Set aside.
2. Shred both cheeses and mix together in a bowl.
3. Warm a skillet with oil just covering bottom of skillet. Soften tortillas in the pan, just til it becomes a bit limp (it only takes a few moments). Dip heated tortillas in the sauce and then slide into a square or rectangular shaped casserole dish. Fill tortillas with olives, onion and cheese. Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions& olives. Bake at 350 degrees for 10 to 12 minutes until the cheese is melting and bubbly.
Notes: To Freeze: Flash freeze uncooked, wrap and label. To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.
Jori's notes: These were great and very easy! Used only half of the chili powder, which was just fine. Served with sour cream and guacamole, rice and refried beans.
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