Huevos Mexicana(Great For Using Up Leftover Hard-Boiled Eggs)

• 12 (6-inch) flour tortillas, halved
• 22 oz. enchilada sauce, divided
• 12 hard-boiled eggs, sliced
• 1 c. sour cream
• 1/4 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1 1/2 c. onion, chopped
• 1/2 c. chopped black olives
• 4 oz. green chili peppers, chopped
• 2 c. Monterey Jack cheese, shredded
• sour cream and black olives (garnish)

1. Lightly grease 13 x 9-inch pan.
2. Stand 8 tortilla halves upright along sides of pan.
3. Cover center of pan with 4 tortilla halves.
4. Spread with 11 ounces of enchilada sauce.
5. Top with eggs. Mix next 7 ingredients.
6. Spread over eggs.
7. Top with remaining 12 tortilla halves, remaining enchilada sauce and cheese.
8. Bake for 30 to 35 minutes at 350u0b0.
9. Garnish with sour cream and olives.

flour tortillas, enchilada sauce, eggs, sour cream, salt, cumin, chili powder, onion, black olives, green chili peppers, cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538483 (may not work)