6 Ingredient Cheese Enchiladas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)
• 10 corn tortillas
• 1/2 onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup chives

Recipe

• 1 preheat oven at 400 degrees.
• 2 spray 9x13 baking dish with cooking spray. pour half can of sauce into bottom.
• 3 create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
• 4 in small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
• 5 dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
• 6 pour any remaining sauce into pan over rolled tortillas.
• 7 sprinkle remaining cheese, chives, and olives over enchiladas.
• 8 bake for 15 minutes until cheese is melted.