1 large can of Las Palmas Mild Green Chile Enchilada Sauce (Las Palmas Mild Red Enchilada Sauce can aso be used for a stronger flavor)
12-16oz Monterey Jack Cheese – shredded
12-16oz Mozzarella Cheese – shredded
32oz fat free Cottage Cheese
3 – 3.8oz cans sliced olives
40-50 white corn tortillas – quartered
4 cups Extra Light Flavor olive oil or vegetable oil to cook tortillas
Other Items Needed:
Metal colander (or baking sheet lined with 4-5 layers of paper towels)
Baking dish – 9×13 or similar size
Heat oil in frying pan on medium-high heat; fry tortillas (4-6 pieces)in oil for 10 seconds each side*, remove from oil and place in colander to drain any excess oil; repeat until all tortilla pieces are fried. Place single layer of tortilla pieces in baking dish, sprinkle cheese, olives, and cottage cheese and ½ cup enchilada sauce in baking dish. Repeat until you run out of enchilada sauce.
Bake in oven at 450° for 30-45 min until heated through and bubbly. Let casserole sit for 5 min prior to serving.
*fried tortillas should still be pliable.
Serve toped with cottage cheese (or sour cream) and olives.
Serve toped with an egg cooked over easy
Serve with a side of black or pinto beans.
Replace all or a portion of the olives with canned Ortega diced green chilies.
Prepare using 2 smaller baking dishes; bake one freeze the other (to bake frozen casserole reduce heat to 400° and bake covered 35-40 min then uncover and increase heat to 450° for 30-45 min or until heated through and bubbly.)