Ingredients Jump to Instructions ↓

  1. 2 cups grated cheddar cheese

  2. 2 cups grated Monterey Jack cheese

  3. 1 teaspoon garlic powder

  4. 3 teaspoons cumin

  5. 1 diced onion

  6. 4 cloves minced garlic

  7. 4 cups tomato sauce

  8. 3 tablespoons chili powder

  9. 1 teaspoon oregano

  10. 2 teaspoons hot sauce

  11. 12 corn tortillas

  12. cup chopped black olives

  13. Vegetable oil for cooking

  14. 350 degrees and spray a

  15. 9 x 13 inch baking dish with nonstick spray. Combine cheeses, garlic powder and 2 teaspoons cumin together before setting aside. Heat a little olive oil in a pan and saut onion and garlic until they are softened. Add tomato sauce, chili powder, oregano, hot sauce and 1 teaspoon of cumin. Stir enchilada sauce before covering and simmering until cooked through. Place cup sauce in bottom of baking dish and remove tortillas from package. Coat both sides of tortilla with sauce, place tortilla on flat surface and place

  16. 1/3 cup of cheese mixture in center of tortilla. Fold tortilla into a roll and place in baking dish. Place the seam side down to prevent the tortilla from opening while cooking. Repeat process with remaining tortillas then pour remaining sauce on top of tortillas in baking dish. Sprinkle tops of tortillas with chopped olives and additional cheese. Bake until cheese melts and bubbles (about 25 minutes).


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