12 corn tortillas
1 lb. shredded Cheddar cheese
1 lg. can chopped olives
1 c. chopped mushrooms
3 chopped green onions
1/2 c. frozen corn
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbsp. chili powder
2 c. canned enchilada sauce
2 tbsp. olive oil

Heat enchilada sauce in skillet. Heat oil in another skillet; add onion, mushroom, corn, olives and spices. Saute 2 minutes and remove from heat. Add 2/3 of the cheese and mix gently. Dip each tortilla briefly in enchilada sauce, then stuff with veggie mixture and place, seam side down, in a casserole dish. When finished, pour remaining enchilada sauce over enchiladas and top with remaining cheese. Bake at 350 degrees for 30 minutes.