Layered Cheese Enchiladas

Many years ago, I was introduced to this recipe by a good friend, Nancie. Since then it has been a favorite of friends and family. When making this for a large group, I make one pan with no Jalapeño Peppers and medium Enchilada Sauce and the other with a whole can of Jalapeño Peppers and hot Enchilada Sauce. Making double batches was the reason I changed the recipe to a Layered dish (rather than the "individual rolled" method) - it is easier and still delicious! Enjoy!

Ingredients:

2 Packages Corn Tortillas

3 cans Enchilada Sauce (Mild or Hot)

1 Can Green Chilies

4-6 Hard Cooked Eggs Chopped

8 Ounces Sharp Cheese/Shredded

8 Ounces Jack Cheese/Shredded

2-3 Onions Chopped

1 Large can Black Olives (pitted) sliced

Optional Jalapeño Peppers to taste

Optional Cheese for top

Sour Cream for topping when served

Mix together the chilies, eggs, cheeses, onions and olives. Spray a 9x13 baking dish with “Pam” and cover bottom with a small amount of the sauce. Next cover the bottom with tortillas overlapping them and cutting if necessary to fit into the empty spaces. Cover the tortillas with half the cheese/egg mixture. Pour half of the sauce over this mixture and cover this layer with more tortillas, then the rest of the cheese/egg mixture, topping with more tortillas. Pour the rest of the sauce over the top and bake at 350 degrees until cheese is melted and sauce bubbles (about 30 minutes). Serve with Sour Cream.

If you would like to make the “roll-up” version do the following:

Soften tortillas in the sauce. When pliable, put a spoon of cheese/egg mixture on the tortilla and roll. Place enchilada in baking dish with seam down. When dish is full pour remaining sauce on top with some shredded cheese. Bake as above.