Thursday, December 13, 2012

Enchilada casserole

1 large can enchilada sauce
15 small corn tortillas cut in quarters
Small onion chopped
Sliced olives
16 oz shredded cheese

Pour small amount of sauce in pan then layer with tortillas, cheese, onion, olives and sauce. Repeat for a total of three layers. End with tortillas, sauce and cheese. Bake at 350 for 20-30 minutes.

Frozen mamas: thaw before baking. Would be good served with taco toppings like salsa, sour cream, lettuce...

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