4 flour tortillas
2 Tbsp olive oil
1 onion, thinly sliced
1/4 tsp salt
black pepper to taste
1/2 cup green bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded monterey jack cheese
1/4 cup fresh cilantro, chopped
1/4 cup sour cream for garnish
Directions:
Preheat oven to 400. Place tortillas on a baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until tortillas are puffed and begin to turn golden. Remove from oven and allow to cool. Keep oven on.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper, and cook over medium- low heat, stirring occasionally, until onions begin to caramelize. When the onions are almost done (about 8 minutes) add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
Spoon about 2 Tbsp of enchilada sauce over each of the baked tortillas. Top with the onions and vegetable mixture, olives, and cheese. Place back in the oven and cook for about 5 minutes, until cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.
Serves 2.
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