The Whole Enchilada

I'm told this got it's name because of the different types of filling you can use with this recipe. Chicken, Crab, Ground beef, roast or pork.

• Ready In: 40 mins
• Serves: 4
• Yields: 12 Enchiladas

Ingredients

• 1⁄2 cup  oil
• 12  ounces cheddar cheese
• 3⁄4 cup  chopped black olives
• 12  corn tortillas
• 1⁄2 cup  sliced green onion
• 1 (8 ounce) can  red enchilada sauce or 1 (8 ounce) can  green enchilada sauce
•  desired cooked  meat pieces

Directions

1. Heat tortillas in oil, Place on paper towels. Dip tortillas in heated enchilada sauce. Place meat in the tortillas and sprinkle with cheese, green onion and olives and roll.
2. Place in a baking dish and cover with remaining cheese. Bake at 350 for 20 minutes. Can be served with sour cream, salsa and guacamole.