Good Ol Enchiladas for the California Families

December 15, 2015

 I made these for both sides of the family. And I think everyone liked them. Easy and fast. I made my first batch with chicken and some with just cheese. These are the cheese Enchiladas, my favorite. With a side of my Spanish rice and my Beans ,dinner was served. I have made my own sauce many times, but when here in California for some reason I really like the good old canned stuff.  And I used to warm the sauce and fry the tortillas before stuffing, now I don't. So that's why it's called easy and fast. Go figure.

 

 

12 corn tortillas

1 large can enchiladas sauce, more if you like it really saucy

At least 2 cups of cheese, I used Chadder. Use more on top

1 can of whole black olives

1 bunch of green onions chopped small

Chicken if you like. Shredded

 

Use a 13x9 inch pan, spray with cooking spray

Put the Enchilada sauce in a big enough bowl to dip the tortillas in one at a time. Pour a small amount of sauce in the bottom of the pan. Dip one tortilla in the sauce and lay it flat on a plate and add a handfull of cheese down the middle, break up 4 or 5 olives onto the cheese and then add a small amount of the chopped onion. Roll each side in and lay in pan, fold side down. Make the rest of the tortillas this way. Pour the rest of the sauce over the top and add cheese, olives and onion if you have any left. Cook at 350 degrees until bubbly and all the cheese is melted. Enjoy

 

 

 

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