Enchilada con Queso
1 cup prepared red taco sauce 1½ tablespoons water 12 (6-inch) corn tortillas 12 slices tomato (optional) 3 cups (12 ounces) shredded pepper Jack cheese 1 cup diced cooked chicken 1 cup finely chopped zucchini ½ cup sliced black olives, drained 3 cups (12 ounces) shredded Colby cheese Dairy sour cream, guacamole, and additional ripe olives (optional), for garnish
Instructions:
Serve on plate decorated with a dollop of guacamole and a dollop of sour cream.
- Preheat the oven to 425°F.
- Mix the taco sauce and the water. Dip or brush each tortilla to coat well on both sides with the sauce mixture. Place a tomato slice on each tortilla.
- Mix the pepper Jack cheese with the chicken, zucchini, and olives. Place ¼ cup of the mixture onto each tortilla. Roll up the tortillas and place, seam side down, on a baking sheet lined with silicone. Sprinkle ¼ cup of Colby cheese over each enchilada.
- Bake for 10 to 12 minutes, until the cheese melts and the filling is hot.
- Garnish with dairy sour cream, guacamole, and additional ripe olives, if desired.