1 doz. corn tortillas
1 1/2 tbsp. zucchini, coarsely shredded
1 (2 1/2 oz.) can sliced ripe olives
4 c. Cheddar cheese, shredded
1 c. sour cream
2 tbsp. olive oil
2 garlic cloves, chopped
1 med. onion, chopped
1/4 tsp. cayenne
1 med. bell pepper, chopped
1 (15 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
1 bay leaf
1/4 c. sugar
1 tsp. dry basil
1/2 tsp. oregano
2 tsp. cumin
3 to 4 tsp. chili powder

Heat olive oil in 3 quart pan over medium heat. Add onion and stir until limp (about 10 minutes). Add pepper and garlic. Cook until pepper is tender, about 3 minutes. Add tomato sauce, tomatoes and their liquids. Break up tomatoes with a spoon, stir in bay leaf, basil, sugar, oregano, cumin, cayenne and chili powder; and cover and simmer for 25 to 30 minutes. Remove bay leaf.

Dip each tortilla in the sauce about 1 minute. Fill each enchilada with some zucchini, olive slices and cheese. Roll loosely around filling. Arrange seam-side down in an unoiled pan. Spoon remaining sauce evenly over enchiladas. Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees for 25 to 30 minutes. Spoon sour cream over individual servings, if desired.