Mom’s “It’s Friday, No Meat Day” Meatless Enchilada

  • Yield 6 servings
  • Prep 25 mins
  • Cook 20 mins


3/4 cup grated cheese
1 medium onion chopped fine
3 cans California black olives
1 can Las Palmas enchilada chili sauce
1 can tomato sauce
1 teaspoon oregano
2 cloves garlic, minced
2/3 cup Canola oil
1 cup water
1 tablespoon salt
2 tablespoons Flour


  1. Saute garlic in oil and oregano for several minutes.  Add Las Palmas Enchilada sauce, tomato sauce, water and salt; bring to boil, add flour, then simmer.  Dip tortillas in sauce.  Lay in pan and layer with filling (olives and cheese).  Top with olives and cheese.  Bake at 350 for 20 minutes.



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