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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
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.