1 doz. tortillas
1 1/4 lbs. grated cheese
1 med. onion, chopped
1 tsp. whole leaf oregano
3 tbsp. olives, chopped
2 (12 oz.) jars enchilada sauce

To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.