Canned tuna mixed with mayo, Sriracha, and sliced black olives wrapped in lettuce.
Wednesday, October 24, 2012
Sunday, October 7, 2012
We make two versions of these enchiladas - one vegetarian (for me) and one with chicken (for Cameron).
- Green chile enchilada sauce - we use Las Palmas brand
- Sliced olives - canned
- Leeks - chopped
- Black beans - canned
- Shredded cheese - Mexican Style Blend by Kirkland recommended
- For the meat eaters: chicken breast cooked and chopped
- Corn tortillas
Heat oven to 350 degrees. Cover bottom of glass baking dish with enchilada sauce. Heat tortillas and roll up with your choice of filling (suggested: beans, leeks, and cheese for vegetarian version with addition of chicken for meat eater version). Top with more enchilada sauce, cheese, and olives. Bake for 20 minutes uncovered. Enjoy!
P.S. This is not an exact science, we generally figure it out as we go.