3 cloves garlic, minced
2 tbsp. all-purpose flour
1 tbsp. oregano
3 dozen corn tortillas
2 lb. Longhorn cheese
1 bunch green onions, chopped
2 tbsp. oil
1 lg. and 1 sm. can Las Palmas red chili sauce
2 lb. Monterey Jack cheese
2 onions, chopped
2 cans olives, sliced
Aluminum foil
Tongs
Baking dishes (rectangular)
Lg. amount of oil for frying

Saute the garlic in the frying oil until opaque in cast iron frying pan. Mix flour in oil and garlic and brown as you would to make gravy. Pour in chili sauce a little at a time, cooking the flour mixture like you would gravy. After all the flour is cooked in the mixture real well you can pour this and the rest of the chili sauce in a saucepan large enough to cook it, and also large enough to dip the corn tortilla into. Mix in the oregano. Let sauce simmer.

Shred the cheese and put into separate bowls. Chop the onions and put into a bowl. Chop the green onions and put into a bowl. Slice the olives thin and put into a bowl.

In a cast iron pan, heat enough oil to have room to heat the tortillas. Not real hot, but hot enough to make this a fast operation.

At this point, you have a frying pan with hot oil, a saucepan with sauce heating and bowls of cheeses and vegetables for filling and topping.

Now fry a tortilla until it begins to be a little crisp, but not hard; otherwise, it will crack when you roll it. Then with tongs, carefully flip it over. Cook only until it is still tender and take it out and with the tongs dip it into the sauce and then put it in a rectangular baking dish. At this time, you may start another tortilla frying.

Put both kinds of cheese, onions and olives in the center of the tortilla and close one side over and then the other side. Fill the baking dish. When you are finished with all the tortillas, top with leftover sauce, cheese, onions and olives. Try to make sure that dry edges of the tortillas are moistened with the sauce or they will bake dry. Cover with aluminum foil. Bake at 350 degrees for 30-35 minutes or until cheese and sauce are sizzling. Don't use frozen tortillas, they will crack.