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12 Corn tortillas
6 c Enchilada sauce
2 md Onions; chopped
2 lb Cheddar cheese; shredded
6 oz Can ripe olives; sliced
1 c Oil
Grease slow cooker. Pour 2 cups enchilada sauce into shallow dish or round cake pan. Pour 2 cups enchilada sauce into bottom of slow cooker.
Heat oil in fry pan, fry tortillas one at a time in hot oil until soft and pliable, only a few seconds. Drain on paper toweling. Dip tortilla into sauce in shallow dish. Add cheese and onion and roll tortilla. Repeat with remaining tortillas. When all are rolled, place in greased slow cooker. Pour remaining sauce from shallow dish plus remaining 2 cups over tortillas and top with remaining cheese. Cover and heat at 280 degrees F until the cheese melts and the sauce is bubbly. Top with shredded lettuce and sliced olives for serving.
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