Cheese Enchiladas

Honestly, I shy away from these enchiladas because they take a while to make, but they are really yummy so if you have the time, go for it! My friend, Jennifer, taught me how to make these. I opt for flour tortillas instead of corn, but both are great!

Six 8 oz. cans of tomato sauce

½ cube margarine

3 Tbsp. chili powder

Combine and simmer.

Filling:

2 lb. grated cheddar cheese

2 small cans sliced olives, drained

1 bunch green onions, chopped

Combine in a large bowl and toss.

In a skillet of hot oil, soften 24 corn tortillas one at a time. Dip each tortilla in sauce, covering both sides. Be careful not to burn fingers on hot sauce. Lay tortilla down flat on a cookie sheet and fill with cheese mixture then roll shut. Repeat with all 24 tortillas. Pour remaining sauce over all. Sprinkle with remainder of cheese mixture. Bake at 350º for 15-20 minutes. Serve with a side of refried beans, if desired. (Missy’s note: I like them with flour tortillas. I don’t get the sauce too hot or soften the tortillas beforehand. Seems to work fine.