Enchiladas

By Nilson

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Ingredients

Corn Tortillas-package of 12
Tillamook Cheese 3/4 pound grated
Black olives 7 1/2 ounce can chopped
Green Onions 2 bunches chopped
Rosarita Enchilada sauce
Tomato soup

Details

Preparation

Step 1

Make roux of flour and butter. Thin with tomato soup and enchilada sauce to make thicker sauce than plain enchilada sauce. Fry tortillas, dip in sauce fill with remaining ingredients, roll, cover with sauce and more grated cheese-jack and cheddar. Bake until bubbly.