- 4 whole Flour Tortillas
- 2 Tablespoons Olive Oil
- 1 whole Onion, Thinly Sliced
- ¼ teaspoons Salt To Taste
- ⅛ teaspoons Black Pepper To Taste
- ½ cups Green Bell Pepper, Diced
- ½ cups Yellow Bell Pepper, Diced
- ½ cups Red Bell Pepper, Diced
- ¼ cups Enchilada Sauce
- ½ cups Black Olives, Chopped
- 1 cup Shredded Monterey Jack Cheese
- ¼ cups Fresh Cilantro, Chopped
- ¼ cups Sour Cream For Garnish
- Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the 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 to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
- Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.