Entomatadas

Directions

1. 1
   Grate all cheese, finely chop onion, slice olives and drain all juice out of chilies.
2. 2
   Pour enchilada sauce in a bowl (wide enough to lay a tortilla in).
3. 3
   With your hands in a large bowl, mix chilies, 3/4 cheese, onions and 3/4 olives together until chilies are in very thin strips and everything is mixed well.
4. 4
   Add salt.
5. 5
   Heat oil.
6. 6
   Dip 1 tortilla in hot oil (use tongs) until tortilla is soft, about 2 seconds on each side.
7. 7
   Lay soft tortilla in sauce, then in cake pan.
8. 8
   Fill with 1 tablespoon of chili mixture.
9. 9
   Roll and slice to corner.
10. 10
    Repeat until chili is gone. May layer.
11. 11
    Pour sauce over top, then cheese and olives.
12. 12
    Bake at 325° for 20 minutes.