CHEESE ENCHILADAS

Cheese Enchiladas

Gluten Free

Ingredients:

Sauce:

1 can, 28 oz La Victoria mild enchilada sauce

1 cup Italian Rose fresh salsa

½ can Del Monta diced tomatoes with green chili’s

Enchiladas:

18 to 24 Mission corn tortillas or Mission gluten free flour tortillas

1 bag Mexican style cheese

Directions:

1-Heat oven to 325 degrees while you mix the sauce.

2-Blend in all 3 ingredients in blender until smooth.

3-Heat corn tortillas in microwave for 30 seconds to a minute to warm them up.

4- In 13 x 9 glass casserole dish, pour 2 cups Enchilada Sauce from above. Place one shell in sauce a soak both sides with sauce. Place ¼ to 1/3 cup cheese in tortilla shell. Roll up and place on one side on pan. Repeat until pan is full. Take all extra sauce and pour over the top of the enchiladas. Pour 1 cup cheese on top on enchiladas and smooth evenly over the top.

5-Place pan in preheated oven and cook for 30 minutes.

Serve with black olives, lettuce, tomatoes, sour cream, salsa, corn chips etc.

Makes 12 to 15 flour Enchiladas

SERVE WITH MY BAKED REFRIED BEAN RECIPE