“Friends of mine ask me to make this for them. It started off with a simple recipe my friend made (from the best of my memory), and I added the extra things I liked with my cheese enchiladas. Add some Tapatio and sour cream, and you're good to go!”

Ingredients Nutrition

  • 1 lb shredded monterrey jack cheese
  • 2 (7 3/4 ounce) cansel pato salsa de chile fresco, Hot Tomato Sauce (or 16 oz can red enchilada sauce)
  • 10 corn tortillas
  • 12 white onion, finely chopped
  • 14 cup black olives, sliced
  • 14 cup chives


  1. Preheat oven at 400 degrees.
  2. Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom.
  3. Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
  4. In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
  5. Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
  6. Pour any remaining sauce into pan over rolled tortillas.
  7. Sprinkle remaining cheese, chives, and olives over enchiladas.
  8. Bake for 15 minutes until cheese is melted.

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