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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.Lois Hansen, Pinedale, California Ingredients:
4 cups (16 ounces) shredded cheddar cheese, divided |
2 cups (16 ounces) sour cream |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1 bunch green onions, thinly sliced |
8 flour tortillas (8 inches), warmed |
1 can (19 ounces) enchilada sauce |
Directions:
1. In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese.
2. Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions. Yield: 4 servings.
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