We needed a meat free dinner. So, after searching lots of recipes. I came up with this one. It was easy & simple. We don't particularly like the red enchilada sauce, so I used green instead. Garnish with sour cream, olives
& lettuce if desired. Serve with rice & beans.
Serves 4
2 cans green chili enchilada sauce
10 soft flour taco shells
2 cups shredded montery jack cheese
2 cups shredded pepper jack cheese
1/2 teaspoon ground cumin
Directions
Preheat oven to 350 degrees
Pour 1/2 a can of sauce into a pie plate. Place a piece of foil on the counter (so that you don't have to clean up the counter). Then have your sprayed (pam)9 X 12 baking dish.
Mix the cheese's with the cumin in a bowl.
Dip both sides of tortilla shell into sauce. Place on foil & place about 1/3 cup cheese mixture in the center of the shell. Roll shell & place seam side down in baking dish. Continue to do this with the remaining shells & cheese.
Pour remaining sauce over the top of the enchiladas. Top with any remaining cheese you may have, or extra if you would like.
Bake 350 degrees for 20 minutes
