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Cheese Enchiladas
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3 Tb. | vegetable oil |
| 8 | corn tortillas |
| 8 oz. | shredded cheddar |
| 8 oz. | shredded Monterey Jack |
| 1 can | enchilada sauce |
| 2 c. | shredded lettuce |
| 1 c. | chopped tomatoes |
| 1 c. | sour cream |
| 1/2 c. | sliced black olives |
Soften tortillas in oil. Drain on paper towels. Mix cheeses and reserve 4 Tb. for garnish. Place a small amount of cheese on each tortilla and roll up. Place seam side down in greased baking dish. Pour sauce over the enchiladas. Sprinkle remaining cheese over top. Bake at 350 degrees for 25 minutes. Garnish with remaining ingredients.
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