Quick & Easy Enchiladas
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Makes: 8-10 servings
NOTE: these amounts are approximate, because I usually "eyeball"
the ingredients when making this dish. You can use a varied
assortment of ingredients to your taste, and the dish is ideal
for using up leftover meat.
2-1/2 - 3 c. shredded, cooked meat (chicken, pork, ham,
turkey, ground beef -- I like to use leftovers for
this ingredient)
1 pkg. (24-count) corn tortillas
3 c. chunky salsa (approx.)
3 small cans sliced ripe olives, drained
1 large onion, chopped
1 large can refried beans, heated until soft (I like to use
vegetarian or low-fat)
3-4 c. grated cheeses (this amount is approximate -- I like to
use mozzarella, colby, and cheddar mixed together)
Preheat oven to 350 degrees Fahrenheit.
In a large, covered casserole (I often use 2-3 dishes for this),
layer the ingredients, starting with salsa and tortillas and
ending with tortillas and salsa. Sprinkle top with grated cheese.
Place lid on dish; bake for approximately 50-60 minutes, or until
cheese is melted and dish is heated through thoroughly.
Remove from oven; cut into serving sizes. Serve immediately.
NOTE: This dish freezes very well for later use.
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