Veggie Green Sauce Enchiladas

We love green sauce enchiladas at our house, and I finally found an acceptable substitute for the chicken in the regular recipe---quinoa!

Sorry there is no picture! We always forget to take one when we eat them.

Ingredients:

• 2/3 c. quinoa
• 1 1/3 c. water
• 1 14.5 oz can diced tomatoes with green chilies
• 1 onion, diced
• 1/2 c. (or more) sliced olives
• 1 10-14 oz can of green enchilada sauce (I can't remember the exact oz on the can)
• salt and pepper to taste
• flour tortillas, I prefer the smaller sized ones
  

Directions:

1. Cook the quinoa in the water. (Bring water and quinoa to boiling, then reduce heat to a simmer, cover, and let cook until all water is absorbed--about 10-15 minutes)
2. Meanwhile saute the onion over medium heat. Then add the tomatoes, olives, and 1/4 c. plus 1-2 Tb. of the green enchilada sauce. Add the cooked quinoa. Salt and pepper to taste.
   
3. Put 1/4 c. of the enchilada sauce in a 13x9 baking dish.
   
4. Fill a tortilla with a spoonful of filling (at this point, if you are a cheese fan you can add some shredded cheese), then roll up and place the seam down on the dish. Continue with each tortilla until all the filling is used up (or you have no more room in your dish).
   
5. Pour the remaining enchilada sauce on the enchiladas and use a brush to spread it until each tortilla is covered. (Cheese eaters: Sprinkle cheese on top.)
6. Cover with foil and bake at 350 degrees for about 20 minutes. If you are interested in things getting a bit crunchy on top, the at the end of the 20 minutes pull off the foil and broil for 1-2 minutes.

Notes about this recipe:

1. I can get 6-7 large tortilla enchiladas out of this recipe or between 9-11 small tortilla enchiladas.