Enchilada Casserole
“Enchilada” translates from Spanish to mean “in chili.” But it is possible to regulate the heat to get a flavorful sauce that isn't too spicy.
INGREDIENTS | SERVES 1
½ teaspoon corn or vegetable oil
2 corn tortillas
1 cup enchilada sauce
¼ cup shredded Cheddar cheese
2 tablespoons minced onion
2 tablespoons sliced black olives
Preheat the oven to 350°F. Add the oil to a small skillet.
Cut the corn tortillas into 8 wedges and soak them in the enchilada sauce for 15 minutes.
Place half of the tortilla wedges in the bottom of the skillet. Sprinkle half of the cheese on top. Add the remaining tortillas, the rest of the cheese, and sprinkle the onion and olives on top. Pour the sauce over the wedges. Place the skillet in the middle of the oven and bake for 15 minutes. Cool for a few minutes before serving.
