Course : Enchiladas
Serves: 1
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1 package corn tortillas
2 tablespoons vegetable oil
1 can enchilada sauce
---enchilada filling
1 medium chopped onion
1 package shredded cheese
1 cup ripe black olives sliced -- diced or chopped
1 cup green onion sliced -- diced or chopped
1 cup tomatoes sliced -- diced or chopped
1 cup pickled chiles or roasted chiles sliced -- diced or chopped

Preparation / Directions:

Method: Fry tortilla briefly in hot oil to soften...only to soften, not long enough to make it crisp. Dip fried tortilla into sauce to coat. Place tortilla in shallow, oven-proof baking dish. Spoon filling onto tortilla. Spoon a little sauce over filling if desired and sprinkle on some chopped onion. Roll tortilla around filling, making sure the loose end of tortilla rests on the bottom of the baking dish. Repeat until dish is filled with enchiladas. Spoon sauce over enchiladas and sprinkle cheese, chopped onion and whatever else suits yer fancy on top. Bake in 350 degree oven until heated through and cheese is melted, generally about 10-15 minutes. Note: Shredded BBQ beef, pork, poultry, seafood, whatever works nicely as enchilada filling.

2 Kitchen's say:
  (2 1/4 1/2 Stars!)
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