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Title: Red and Green Cheese Enchiladas Categories: None Yield: 1 Servings 6 Corn or flour tortillas 1 c Grated cheddar cheese, -divided Chopped black olives, -divided 1 sm Green pepper, chopped 3 sm Fresh green onions, chopped 1 cn Red enchilada sauce, divided -in half 1 cn (sm.) green chili sauce -(Ortega) Warm tortillas with butter until soft; fill with some of the cheese and olives, all peppers, onion and green chili sauce. Pour 1/2 red sauce on bottom of Pyrex casserole dish and roll tortillas. Cover with remaining red sauce, cheese and olives. Warm and serve. Posted to Bakery Shoppe Digest145 by Chad Alan Bumgarner |