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Brunch Cheese Enchiladas (

Contributed By: Mary, CA | See all of Mary's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  10 Hours
  6 servings
These enchiladas are very good. They are best made the day before and adding the sauce when you are ready to bake. You will not be disappointed in this dish. They are requested whenever family gets together. Give them a try, you won't be sorry.
3 cups grated sharp cheddar cheese
1 3.8-oz can sliced black olives
1 onion diced
1 28-oz can Enchilada Sauce
1 15-oz can tomato sauce
3 cup grated jack cheese
12 corn tortillas
canola oil
cotija cheese(optional)
green onions (optional)
Combine enchilada sauce, tomato sauce, and 1 cup jack cheese in a pan and heat on low on stove until cheese is melted. Put in fridge.

Heat the canola oil and soften the tortillas and drain on paper bag till cool.

Combine the cheddar cheese, olives, and onion and mix till blended.

Put 1 - 2 tablespoons of the cheese mixture in a tortilla and roll up and lay in Pam sprayed pan seam side down.

Cover with foil and put in fridge overnight.

In the morning cover the rolled tortillas with the enchilda sauce, cover top with rest of jack cheese, cover with foil, put in preheated 375 oven for 20 minutes, remove foil and bake until bubbly on sides.

Remove from oven and let sit 10 minutes to settle, cover with Cotija cheese and green onion (your choice to do) and serve. Delicious served with fried eggs and homemade refried beans.

Date Added: 02/26/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: harold, CA Reviewed: 02/21/2014
Just What I Came Looking For
Haven't tried it yet, but I've been cooking long enough to recognize the goods when I see it. Sounds pretty dang good to me; think I'll use El Pato brand tomato sauce and maybe add a few jalapenos, cheesy soft corn tortillas hmmm perfect Meatless Friday main dish!
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