Cheese Enchiladas

• 8-10 flour tortillas
• 4 C. shredded sharp cheddar cheese
• 2-3 green onions, sliced
• 1 small can sliced black olives
• red enchilada sauce*

Pour sauce on bottom of 9x13 pan.  Line the center of each tortilla with a generous helping of cheese.  Roll up and place in pan.  Repeat with the rest of the tortilla.  Pour remaining sauce over the top.  Sprinkle with remaining cheese, olives, and green onions.  Cover with foil and bake at 350 for 30 minutes, until hot and bubbly.

*Recipe for red enchilada sauce:

• 1/2 C. oil
• 7 heaping T. flour

Heat oil and then add flour.  Brown lightly.

Mix together, then add to oil/flour mixture:

• 1 qt. tomato juice
• 1 qt. water
• 1 t. sugar
• 1 t. vinegar
• 1 t. oregano
• 1 t. garlic salt
• 1 t. cumin
• 1 t. chili powder
• 1 can El Pato sauce (yellow can)

Boil until thick.  (This will do enough sauce for two 9x13 pans.)