Thursday, October 15, 2009

Green Olive Enchiladas

I've had good luck with roommates. All of the friends I've lived with have loved to cook as much as I do and we've shared food and cookbooks, dishes and wine glasses. Even in grad school, when my roommate was a Phd student who worked, taught, and took classes, and I was an MBA student who spent hours in group meetings, at company presentations, or at happy hour, we found time to cook for each other. Kristen and I loved to cook and hated to do the dishes, so it was always a race to see who got dinner started first and so could pass dish duty to the other.

Ask yourself the next time your spouse or roommate makes you dinner, and you take it as a kind gesture, but then get stuck with the dishes, did you just get played?

Kristen used to make an easy green olive enchilada dish, and it's so tasty when you are looking for something vegetarian that is not pasta with red sauce. It's perfect for grad students with no time and little money, who want to cook enough for leftovers and for that ingrate roomie who will get stuck scraping the cheese out of the baking pan.

Green Olive Enchiladas
Makes 12 enchiladas, 4 servings of 3 enchiladas each

1 cup chopped onion
1 cup sliced green pimiento stuffed olives
1 cup shredded pepper jack cheese
1/2 tablespoon flour
12 corn tortillas
1 10 ounce can green chile enchilada sauce
1/2 cup shredded cheddar
Sliced jalapeno (optional)

Mix onion, olives, pepper jack cheese, and flour in a large bowl. Preheat oven to 350F. Spray a large (9X13) baking pan with cooking spray. Heat skillet or griddle pan sprayed with cooking spray on medium heat. Warm each tortilla about twenty seconds on each side, then place filling down center of tortilla. Roll up and place seam side down in baking pan. If tortillas tend to crack or tear, add some oil to the skillet while heating. Continue warming and filling all tortillas. Scatter extra filling on top. Pour enchilada sauce over top and sprinkle with shredded cheddar and sliced jalapenos. Bake for 20 minutes, or until cheese is bubbly.

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