Cheese Enchiladas
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 10-ounce can enchilada sauce
6 corn tortillas
2 green onions, chopped
2¼-ounce can sliced ripe olives, drained
sour cream (optional)
  1. Preheat over to 350° F. Grease and 8 x 8 inch square cake pan.
  2. Combine cheeses in a medium bowl; set aside. Heat enchilada sauce in a metal cake pan over low heat.
  3. Dip both sides of each tortilla in the heated sauce to soften; set on a plate. Place cheeses and onions in center of tortilla and roll; arrange in baking dish.
  4. Top enchiladas in remaining sauce and cheese. Sprinkle with black olives.
  5. Bake 15 minutes or until heated through. Serve with sour cream, if desired.