Cheese Enchiladas Recipe
Ingredients
2 cans (10 oz. each) Spanish red chili sauce
1 dozen tortillas
4 hard cooked eggs, finely chopped
4 cups (1 lb.) shredded sharp Cheddar cheese
1 large onion, finely chopped
1 can (4 1/2 oz.) pitted ripe olives, drained
Directions
Heat chili sauce in a large frying pan; bring to a boil; simmer for 5 minutes.
Dip each tortilla in hot sauce; lay on a plate, and spread across the tortilla's center a spoonful each of chopped egg, shredded cheese, chopped onion.
Top with 2 or 3 ripe pitted olives.
Roll tortilla and secure with a toothpick.
Arrange stuffed tortillas in a baking dish; pour over any remaining sauce.
Sprinkle remaining cheese over top; garnish with rest of olives.
Bake in a moderate oven (350°) for 15 minutes, or until cheese melts and the sauce is bubbly.
Dip each tortilla in hot sauce; lay on a plate, and spread across the tortilla's center a spoonful each of chopped egg, shredded cheese, chopped onion.
Top with 2 or 3 ripe pitted olives.
Roll tortilla and secure with a toothpick.
Arrange stuffed tortillas in a baking dish; pour over any remaining sauce.
Sprinkle remaining cheese over top; garnish with rest of olives.
Bake in a moderate oven (350°) for 15 minutes, or until cheese melts and the sauce is bubbly.
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