Recipe by KOOLMOM84
"Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time to make these enchiladas."
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1 (16 ounce) container
shredded Monterey Jack cheese
1 (20 ounce) can
green enchilada sauce
18 (6 inch)
1 (2 ounce) can
chopped black olives
This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!
One of the few highly-rated recipes from this site that have been a complete disappointment. Very bland and heavy. Didn't care for it at all. Made the mistake of making it for guests the first time I made it. Ended up throwing out most of the pan. Definetely will not make again!
This recipe was very good. I added 1 lb. cooked ground beef seasoned w/taco seasoning in the middle layers. Also used a Mexican Blend cheese and red enchilada sauce, and some refried beans(canned kind)in the layers. The top layer of enchilada sauce I covered with more of the mexican cheese. It turned out great! Even my picky 5 year old ate it! We did like it a lot better with extra sour cream on it while we were eating it though.
I love this recipe. Instead of using the real cheese and Sour cream you can sub it with the soy or non-dairy stuff and it still comes out yummy. My parents loved it. You can play around with it and make it your own. I'm a college student and it helps to have one basic recipe that you can change as needed. It's also good the next day if there's any left over.
Delicious! Our store didn't have green enchilada sauce, but we sufficed with red. In the middle layer I added chunky salsa with diced chipotle peppers. I also added some garbanzo beans that I had sauteed with onions, garlic, green peppers, cumin, chili powder, and cayenne. This was so good!!! We like things a little more spicy and the addition of the chipotle and cayenne was fab!
I'm just a girl of 13, but I L-O-V-E cooking. When my history teacher assigned my class a Mexican cooking project,
I didn't know what to do!!! I looked all over the 'net, and found some recipes, but they were almost a mile long. This recipe
is short and easy to understand. More cooking websites should have simple recipes like this one.
As much as I hate to say it, my family liked this dish more than the enchiladas I slave hours over. They ate the whole pan in one sitting, and were disappointed I didn't make more. I have one picky eater who hates sour cream, so I omitted it on half of the casserole. A fabulous and QUICK meal!!!
Surprisingly tasty and full of authentic Mexican food taste. The cheese and sour cream mixture blends wells as it cooks to make a creamy filling. The recipe does leave out the final steps. You must sprinkle the remaining cheese and olives over the top layer of enchilada sauce. This is a good pot-luck dish, as it makes a large cassarole dish full and a very pretty presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 284
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