This is not a fancy recipe...it came from when I lived in a house with no electricity or running water and did all my cooking on a woodstove. With no electricity, we ate vegetarian and used more ingredients from cans. It is a easy recipe to make and usually everyone likes it.
1 pkg. corn tortillas, cut into 1/4s
2 c. grated cheese (either Cheddar or Monterey Jack)
1 can enchilada sauce (your choice red or green)
1 15 oz. can refried beans
1/2 c. chopped onion
6 T. sour cream
1 c. chopped olives
1/2 c. jalapeno rings(optional)
Using cooking spray, coat a 13 x 9 pan. Layer 1/2 of the tortillas into the bottom of the pan. Mix together enchilada sauce, beans and onions. Layer 1/2 of this over the tortillas. Layer 1/2 of cheese on top of this layer. Repeat layers. Drop the sour cream by Tablespoons over the top. Sprinkle with olives and optional jalapeno rings. Bake at 350 for 30 minutes.
1 pkg. corn tortillas, cut into 1/4s
2 c. grated cheese (either Cheddar or Monterey Jack)
1 can enchilada sauce (your choice red or green)
1 15 oz. can refried beans
1/2 c. chopped onion
6 T. sour cream
1 c. chopped olives
1/2 c. jalapeno rings(optional)
Using cooking spray, coat a 13 x 9 pan. Layer 1/2 of the tortillas into the bottom of the pan. Mix together enchilada sauce, beans and onions. Layer 1/2 of this over the tortillas. Layer 1/2 of cheese on top of this layer. Repeat layers. Drop the sour cream by Tablespoons over the top. Sprinkle with olives and optional jalapeno rings. Bake at 350 for 30 minutes.
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