Prep: 15 Mins Cook: 10 Mins

Jackie's Enchiladas


  • 3 cups ORTEGA Enchilada Sauce
  • 12 corn tortillas
  • 1/2 cup chopped onion
  • 1/2 cup chopped green olives
  • 1/2 head shredded lettuce
  • 1/3 cup chopped sweet pickle
  • 1/3 cup chopped tomato
  • 1 cup grated cheddar cheese


Preheat oven to 325°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray. Set aside.

Heat enchilada sauce in a medium skillet. Dip tortillas into sauce briefly to soften and layer in prepared dish alternately with onion, green olives, lettuce, sweet pickles, tomato, and 3/4 cup of the cheddar cheese, reserving 1/4 cup of the cheese. Meanwhile keep sauce covered and hot (do not boil).

Spoon the remaining sauce on top of the casserole, sprinkling all with remaining cheese. Bake until the cheese is just melted or for about 10 minutes.

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