In the mood for some Mexican the other night, I whipped up some “cheaters enchiladas” that I found on Allrecipes.com.
Here’s the recipe:
- 1 (16 ounce) container sour cream
- 12 ounces shredded Monterey Jack cheese
- 1 (20 ounce) can green enchilada sauce
- 18 (6 inch) corn tortillas
- 1 (2 ounce) can chopped black olives – optional
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the sour cream and 3/4 of the cheese.
- Into a 9×13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas.
- Bake for 20 minutes. Cut into squares and serve.
Couldn’t be simpler. And couldn’t be yummier. Come on … sour cream, cheese … YUM-O! I omitted the olives and served up some refried black beans (so much better than regular refried beans) and mexican rice (not so good this time around) and some blue corn tortilla chips. I ended up eating the “enchiladas” more as a dip with the chips and it reminded me of my favorite party dip only without the meat. I think this would be awesome with some shredded chicken.