Enchiladas--Heather Gray

Enchilada Sauce-1 medium can enchilada sauce mixed with an 8 oz. can tomato sauce. Combine in a pan and season with garlic salt, etc.

Chicken or beef--boil chicken and shred or saute beef with taco seasoning and set aside.

Grate cheese- mild cheddar and Monterrey jack

Tortillas-brown or fry and set aside.

Assembly: Take a tortilla, dip it in enchilada sauce and fill it with the meat and cheese then roll it up. Put them in a 9 x 13 pan that has been sprayed with pam. Combine until stuff is gone or until you've made enough to feed an army. Top with more enchilada sauce mixture and lots of cheese. Top with green onions and olives. Bake at 350 until cheese is bubbly.