Vegetarian Enchiladas

Vegetarian Enchiladas
Layer tortillas instead of rolling
12 corn Tio Pablo Tortillas
1 Jar, Tio Pablo Enchilada Sauce 500ml
1/3 cup sunflower oil
1 medium red onion, diced
2 tomatoes, diced
3/4 cup corn kernels
3/4 cup fresh coriander, chopped
1/2 cup spring onion, sliced
2/3 cup sliced black olives
1 cup grated tasty cheese
1/2 cup light sour cream (optional)


Give tortillas a quick fry in hot oil until slightly golden, and let dry on paper towels
Coat the fried tortillas with enchilada sauce.
Pour a layer of enchilada sauce along bottom of baking dish and line with coated tortillas.
Add a layer of grated cheese to the tortillas and then add a layer of veggies and coriander.
Add another layer of coated tortillas and continue to layer the cheese, veggies, etc and the coated tortillas.

Add a few dollops of light sour cream through the layers if you are after a richer meal.
Top with remaining enchilada sauce and cheese, and bake in the oven for 30 minutes or until top is crispy and golden.
Nice served with refried beans, arroz rojo (red rice), chopped iceberg lettuce and fresh avocado.