Easy Corn
tortillas
1 cup sour
cream
1 small
can green chili peppers
2 cups
cheddar cheese, grated
3 cups
enchilada sauce
Grated
cheddar cheese (for topping)
Sliced
olives (for topping)
Spread each
tortilla with sour cream. Sprinkle with chili peppers and cheese. Roll up and
place in 9x13 casserole dish.
Pour enchilada sauce over rolled tortillas.
Cover with additional cheese and sprinkle olives on top.
Bake covered at 325° F
for about 20 minutes or until heated through.
Uncover and bake for additional
2–5 minutes or until cheese is bubbling.
