Corny Enchiladas
Ingredients for Corny Enchiladas
1 (8.75 ounce) can whole kernel corn, drained
1 large white onion, diced
1 (6 ounce) can sliced black olives
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
2 cups cheddar cheese, shredded
12 corn tortillas
Preheat oven to 325 degrees F.
In medium sauce pan, combine corn, onion and black olives. Cook on medium heat for seven minutes.
Stir in tomatoes with peppers. Reduce heat and simmer for five additional minutes.
Remove from heat and stir in 1 1/2 cups of cheese until thoroughly melted.
Heat tortillas in microwave for a few seconds until you can roll them without cracking.
Fill each tortilla with mixture; roll.
Place rolled tortillas in a lightly greased 9×13 baking dish.
Sprinkle with remaining shredded cheese.
Bake uncovered for 25 minutes.