Recipe

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• 8 corn tortillas
• 10 oz red enchilada sauce
• 1/3 cup water
• 7 oz canned tuna, drained and flaked
• 1 lb monterey jack cheese, grated
• 1/3 cup onion, chopped
• 5 black olives, sliced (optional)

• 1 Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.
• 2 Mix the enchilada sauce with the water.
• 3 Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.
• 4 Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.
• 5 Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.
• 6 Make two more layers like this and top with the last two tortillas and the remaining cheese.
• 7 Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.
• 8 It looks pretty if you sprinkle sliced black olives over the top before serving.