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Categories:
corn tortillas Cheddar cheese olives mushrooms green onion frozen corn ground cumin ground oregano chili powder enchilada sauce olive oil
Viewed: 98 - Published at: 5 years agoIngredients
- 12 corn tortillas
- 1 lb. shredded Cheddar cheese
- 1 large can olives
- 1 c. chopped mushrooms
- 3 chopped green onion
- 1/2 c. frozen corn
- 1/2 tsp. ground cumin
- 1/2 tsp. ground oregano
- 1 Tbsp. chili powder
- 2 c. canned enchilada sauce
- 2 Tbsp. olive oil
Method
- Heat enchilada sauce in skillet.
- Heat oil in another skillet; add onion, mushrooms, corn, olives and spices.
- Saute 2 minutes and remove from heat.
- Add 2/3 of the cheese and mix gently.
- Dip each tortilla briefly in enchilada sauce, then stuff with veggie mixture and place seam down in casserole dish.
- When finished, pour remaining enchilada sauce over enchiladas and top with remaining cheese.
- Bake at 350° for 30 minutes.
