Easy Enchiladas

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   1. Preheat oven to 375 degrees

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   2. In a small skillet, heat about 1/2 cup oil on Med. high.

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   3. Add one tortilla at a time and fry until soft; it takes about 15 seconds or less.

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   4. Drain tortillas on a paper towel, then dip into a pan that has the enchilada sauce. Make sure that you coat both sides of the tortilla with the sauce. Then put the tortillas into a casserole pan (8x10 or about that size).

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   5. If you are using meat, brown the meat and drain.

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   6. In a bowl, mix the refried beans, some of the chopped onions, cumin, olives, 1 cup sour cream and 3 cups of the shredded cheese

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   7. Divide the filling evenly, and spread down the center of the tortillas. Turn so the seam is on the bottom. Pour any extra sauce over the top.

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   8. After all enchiladas have been filled, top with the remaining cheese and bake uncovered in a 375 degree oven for about 20 minutes.

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   9. Garnish with more sour cream spooned down the center and top with the remaining green onions and a few olives if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.