Tuna Enchilada Casserole

Ingredients

• 8 corn tortillas
• 10 ounces red enchilada sauce
• 1/3 cup water
• 7 ounces canned tuna, drained and flaked
• 1 lb monterey jack cheese, grated
• 1/3 cup onion, chopped
• 5 black olives, sliced (optional)

Directions

1. 1

   Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.

2. 2

   Mix the enchilada sauce with the water.

3. 3

   Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.

4. 4

   Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.

5. 5

   Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.

6. 6

   Make two more layers like this and top with the last two tortillas and the remaining cheese.

7. 7

   Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.

8. 8

   It looks pretty if you sprinkle sliced black olives over the top before serving.