Cheese Enchiladas

Directions

1. 1
   In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
2. 2
   Shred both cheeses and mix together in a bowl.
3. 3
   Warm a skillet with oil just covering bottom of skillet.
4. 4
   Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
5. 5
   Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
6. 6
   Fill tortilla with olives, onion and cheese.
7. 7
   Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
8. 8
   Repeat process stacking each new enchilada next to the previous one until dish is full.
9. 9
   Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
10. 10
    Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
11. 11
    To Freeze: Flash freeze uncooked, wrap and label.
12. 12
    To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.