Cheese Enchiladas

1 lb. grated longhorn or Monterey Jack cheese, or shredded chicken or beef
2 sliced green onions
1 dz. corn tortillas
Sliced olives & green chilies (optional)

Spread a thin layer of enchilada sauce on bottom of square pan. Fry the tortilla in hot oil till soft (5 sec.), blot dry. Spread cheese in middle of tortilla & top with olives & chilies or onion. Roll up & place seam side down. Pour enchilada sauce on top. Spread cheese on top of that. Bake 20 min. at 350°.

Enchilada Sauce:
1 sm. can tomato sauce
1 ½ cans water
¼ C. oil
3 T. flour
2 t. chili powder
¼ t. oregano
¼ t. cumin
Garlic powder
Salt & pepper

Mix flour in oil until smooth & bubbly. Remove from heat & add tomato sauce, water & spices. Heat to boiling. Simmer for 40 min. Makes 2 cups.