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Vegetarian Enchiladas

mexican, vegetarian, central american, main course, baked

6 eggs; hard cooked
5 3/4 ounces (1 can) olives; chopped
4 cups grated cheddar cheese
1 bunch green onions; sliced
12 small flour tortillas; (snack size)
1 large can Las Palmas Sauce

Preheat oven to 325°F. Combine chopped egg, onion, olives and half the measure of cheese. Divide equally among the tortillas and roll. Secure with toothpicks and place in baking dish. Pour Las Palmas Sauce over all, bake 30 minutes, top with remaining cheese and bake until cheese melts. NOTES : Tortillas stuffed with eggs, olives, cheese and onion; then baked in canned enchilada sauce. Bess Bowen's recipe from Mrs. Rooney, next door to my grandmother; a good Lenten dish. 0 4282 0 0 0 0

Contributor: Marybeth Bontadelli

Yield: 6 servings

Preparation Time: 0:45

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