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

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


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