Shelly's Recipe

ENCHILADA CON QUESO

Category: Main Dishes

1 cup prepared red taco sauce
1 1/2 tbsp water
12 corn tortillas (6-inch diameter each)
12 slices tomato, thinly sliced
3 cups (12 oz) shredded pepper Jack cheese
1 cup chicken, cooked, diced
1 cup zucchini, finely chopped
1/2 cup sliced black olives, drained
3 cups (12 oz) shredded Colby cheese

Preheat the oven to 425. Mix the taco sauce and water. Dip or brush each tortilla to coat well on both sides with the sauce mixture. Place a tomato slice on each tortilla.

Mix the pepper Jack cheese with the chicken, zucchini, and olives. Place a 2-oz scoop onto each tortilla. Roll up the tortillas and place, seam side down, on a sheet pan lined with silicone. Sprinkle 1/4 cup of Colby cheese over each enchilada. Bake for 10 to 12 minutes, or in a convection oven for 10 to 12 minutes, until the cheese melts and the filling is hot.

Suggested garnishes include sour cream, guacamole, and additional ripe olives.