3-4 lb. 7-bone roast
2 beef bouillon cubes
2 onions, chopped
2 cans chopped black olives
4 c. grated sharp cheddar cheese
2 dozen corn tortillas
2 lg. cans enchilada sauce
4 tbsp. flour

Sear roast and cover generously with water and bouillon cubes. Cook until tender and can be shredded with a fork. Save the juice.

Shred the roast; add onion, olives and cheese.

Fry tortillas in oil and drain on paper towels to absorb grease.

To the juice left from the roast, add the enchilada sauce. Rinse cans with small amount of water and add 4 tablespoons flour. Cook until hot and slightly thickened.

Dip the tortillas into the sauce; place in 9"x13" pan and fill generously with the meat filling. Roll and place seam side down. Pour some of the sauce over all and sprinkle with grated cheese and black olives.

Bake at 350 degrees about 35 minutes to heat through and melt cheese.

This recipe makes 2 pans of enchiladas. Freeze one pan and the other is ready for dinner. (Or package for freezer to suit your needs.)