One large onion, chopped or two or three Tbs. of minced dried onions, rehydrated in water to cover. One can chopped green chilies--4 oz.--I buy the whole ones and chop them myself as I've had a few cans of "chopped" that were green chili "soup"
1 can olives, cut in half--6 oz.
1 pound cheddar/jack cheese (plus a good cup or more extra for the topping)
4 hard boiled eggs, chopped fine
2 Enchilada seasoning mix pkgs.--1.25 ounces
2 cans tomato paste--6 oz.
4 cups water
14 corn tortillas
Make the enchiladas sauce using seasoning mix, tomato paste and water. Simmer for 15 minutes.
Spray a 9x13 inch baking dish with vegetable spray. Put 1 1/4 cup sauce in the bottom of the pan, Tear seven tortillas into pieces and cover bottom of the pan with them.
Mix onion, green chili's, olives, cheese and eggs. Layer on top of tortillas. Top with a layer of sauce, about 1 1/2 cup/ Tear remaining tortillas and put on top of filling. Cover with sauce. You will have sauce leftover--just throw it away.
Bake in 350 degree oven about 1/2 hour or until hot. Cover with a good layer of shredded cheese and bake about three minutes more. Serve over salad, dressed with Ranch dressing or you favorite dressing.
I loved these but Phil says they are not his favorite. His favorite? Green enchiladas. Oops, I see that recipe isn't here yet. I'll add it one of these days.
PS Buy the pkgs. of enchiladas seasoning mix on sale for 3/$1.oo and the tomato paste for the same price, then when you want to make enchiladas you will be ready. I'd much rather shop in my basement than at the store.
