1 pkg. Of Corn Tortillas (24-36)
2 lbs grated Yellow Cheese
2 small cans of diced Green Chiles
2 Large Cans of Las Palmas Green Chile Enchilada Sauce
1 Can of Pitted Sliced Black Olives
1 Can Cream of Mushroom Soup
Fry tortillas in fry pan with about 2 inches of Canola Oil. Fry turning quickly just to soften tortillas. Place on paper towels to drain. Fry all tortillas.
Mix Green Chiles, Olives, Enchilada Sauce and Cream of Mushroom Soup. Place about a ½ Cup of Sauce in a greased 13 x 9 pan. Put a handful of cheese on tortilla and roll up continue until all tortillas are filled in pan. Top with remaining sauce. Top with cheese.
Bake at 350 degrees for 45 minutes.
Serve with Sour Cream and Guacamole
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