Meatless Monday: Easy Enchilada Casserole

 For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Easy Enchilada Casserole

Ingredients

1 28 ounce can of enchilada sauce
18 corn tortillas, each cut into 8 wedges 
1 can black olives, sliced
1 pound of shredded cheese (reserve 1/4 pound for the top) 
1/2 medium onion, diced (optional)

Directions

1. Preheat oven to 350^O. 
2. Mix all ingredients together in a large bowl.
3. Transfer to a baking dish.
4. Bake for 40 minutes.
5. Remove from the oven and top with remaining cheese.
6. Return to oven and bake for 5-10 minutes, or until the cheese starts to bubble and brown.