Enchiladas
Yield
12 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
olives
pitted, chopped |
*
|
| 3 | cups |
raisins, seedless
|
|
| 12 | large |
flour tortillas
|
*
|
| 1 | pound |
gouda cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
olives
pitted, chopped |
*
|
| 7.1E+2 | ml |
raisins, seedless
|
|
| 12 | large |
flour tortillas
|
*
|
| 453.6 | g |
gouda cheese
shredded |
*
|
Directions
Mix olives and raisins in bowl.
In bowl, dip 1 tortilla in Chilisalya and place on work surface.
Put 1/12 of olive-raisin mixture on tortilla, add 1 tablespoon Chilisalya and some cheese.
Roll tortilla up and place in baking dish .
Repeat with remaining tortillas.
Pour remaining Chilisalya on tortillas in baking dish and sprinkle enchiladas with remaining cheese.
Bake at 325 degrees 10 to 15 minutes.
