8 corn tortillas
Olive oil
2 med. zucchini, sliced
1/4 c. onion, chopped
1 sm. can green chili
1 can whole pitted black olives
1/2 to 3/4 lb. Monterey Jack cheese
Enchilada sauce (recipe follows for homemade sauce)

Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.

ENCHILADA SAUCE:

1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 c. vegetable or chicken stock
1 c. tomato puree
2 tsp. chili powder add more if desired to suit taste
1 tsp. cumin
Salt and pepper, to taste

Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).