Okay, so I fully admit that these are by no means authentic enchiladas but they are definitely yummy in my book. Plus, like many of my Monday Munchies, they are super easy to make. Total cook time, including prep, is less than 45 minutes (prep time 15 minutes or less and cook time about 30 minutes).
1 to 2 regular sized green enchilada sauce (strength of heat dependent on your palette)
2 green onions, thinly sliced
1 cup sliced black olives
1 regular sized bag of shredded cheese (approximately 2.5 cups) – I prefer Monterey Jack but the Mexican cheese blend or Cheddar work well too
corn tortillas – my 9×9 Pyrex dish hold 8
cilantro to garnish
1. Preheat your oven to 350 degrees.
2. Heat your tortillas. You can do this two ways. Traditionally you can lightly heat them in a skillet with a little oil by laying them flat in the skillet until they start to ever so slightly bubble. Or you can take my lazy and easy clean up route and heat them for about 15 seconds in the microwave. Mainly you are trying to make them soft and malleable.
3. In a 9×9 Pyrex baking dish, take one tortilla and lay it flat. Ladle two spoonful of enchilada sauce and spread over tortilla.
4. Add shredded cheese, green onion, and black olives to the center of the tortilla in a row. You want to add enough to fill the enchilada but not so much that you can’t roll the enchilada.
5. Roll the enchilada and push it to the side. Repeat step 4 and 5 until the pan is full.
6. Add remaining sauce to the pan by pouring evenly over the pan. If you like a drier enchilada, use less sauce. Top with remaining cheese, olives and onions.
7. Put in oven and let cook for about 25-30 minutes, until tortillas start to crisp, cheese has melted and sauce bubbles.
8. Let cool. Garnish with cilantro and serve.
Totally easy, and totally yummy. Added bonus, leftovers taste even better!