Enchilada Bake

• 1 doz. tortillas
• safflower oil
• 1 can mild enchilada sauce
• 1 can tomato sauce
• 2 garlic cloves, chopped
• 1 pkg. (5 oz.) mushrooms, chopped
• 1 bunch broccoli, chopped
• 1 dry onion, chopped fine
• 1 can olives, chopped
• 1 bunch cilantro
• 2 c. Jack cheese

1. Saute 1 dozen tortillas on both sides in safflower oil, just briefly;
2. stack on plate.
3. In a skillet put 2 tablespoons safflower
4. oil
5. and
6. sautetnions,
7. broccoli,
8. mushrooms
9. and garlic.
10. Transfer to
11. a
12. bowl and add chopped olives, cilantro and 2 cups Jack
13. cheese;
14. toss and set aside.
15. In bowl combine enchilada and tomato
16. sauce;
17. pourtnly
18. enough
19. to cover the bottom of a
20. pie tin.
21. Ready your attractive serving dish with a bit of
22. safflower
23. oil
24. and
25. 3
26. tablespoons sauce.take one tortilla, place intie tin in sauce. Dip both sides, transfer to serving dish.
27. Place
28. large
29. spoonful of filling and spread evenly over tortilla.
30. Top
31. with
32. anothertortilla
33. dipped in sauce and repeat
34. filling.
35. Continuetntil
36. all tortillas are used
37. up. Brace
38. with
39. toothpicks
40. as
41. necessary.
42. Top
43. with tortilla dipped in sauce.
44. Dribble remaining sauce over stack. In dish surround stack
45. with
46. refried
47. beans.
48. Top stack with round of foil and bake
49. 30 minutes at 350u0b0.
50. Last 15 minutes, top with Jack cheese and more sauce to baste.
51. Serve with sour cream, avocados and
52. a simple
53. iceberg lettuce salad. Mexican rice would be nice too! Don't forget Mexican beer.

tortillas, safflower oil, enchilada sauce, tomato sauce, garlic, mushrooms, broccoli, onion, olives, cilantro, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244940 (may not work)