Guest guest Posted November 13, 2005 Report Share Posted November 13, 2005 I could cheerfully live on these for the rest of my days. Have always been a family fave. Quick, simple and soooooo good. 1 Package Boca or MS Farms Crumbles 2 10 oz. cans Old El Paso Enchilada Sauce (one mild, one hot or your choice) Two cups 2% shredded cheddar cheese (or cheese of your choice) One can of kidney beans One package of corn tortillas One small can of sliced black olives Mix enchilada sauce together (I do mild and hot as using two cans of the hot is just too hot for me). Place crumbles, half the enchilada sauce, and about a cup of the cheese in a saucepan. Heat through. Soften corn tortillas in the microwave between damp paper towels, a few at a time. You can also soften them in oil, but I like to keep the fat content down. Put about 1/4 to 1/2 half a cup of the remaining sauce in the bottom of a baking dish and place filled tortillas seam side down. If you have any filling left spoon this over the top along with the remaining sauce. Top with remaining cheese and sliced olives. Bake covered with foil at 350 for about 20 minutes and then uncovered for an additional 10 until cheese is melted and bubbly. These freeze very well. I usually serve with cole slaw. And on that note, here's a cole slaw tip I got from my mom many years ago. In place of vinegar and sugar use the juice from a jar of sweet pickles. Just gives the right tang and sweetness without being too sweet. TM Quote Link to comment Share on other sites More sharing options...
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