6 Ingredient Cheese Enchiladas

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shredded monterrey jack cheese
  • 2
    (7 3/4 ounce) cans el pato salsa de chile fresco, Hot Tomato Sauce (or 16 oz can red enchilada sauce)
  • 12
    white onion, finely chopped
  • 14
    cup black olives, sliced
  • 14
    cup chives
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DIRECTIONS

  • Preheat oven at 400 degrees.
  • Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom.
  • Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
  • In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
  • Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
  • Pour any remaining sauce into pan over rolled tortillas.
  • Sprinkle remaining cheese, chives, and olives over enchiladas.
  • Bake for 15 minutes until cheese is melted.
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