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Mom’s “It’s Friday, No Meat Day” Meatless Enchilada
Recipe by Philamena
Yield 6 servings
Prep 25 mins
Cook 20 mins
Ingredients
tortillas
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
Instructions
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.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
