Enchiladas Diane - Kings Cookery

Ingredients

1 1/4 lb cheddar cheese, extra sharp, divided

12 oz Schnase potted beef, *see Note 1

3/4 cup green onions, chopped

8 oz ripe olives, chopped and divided

20 oz enchilada sauce

8 oz tomato sauce, *see Note 2

1/4 cup vegetable oil

12 flour tortillas, 8-inch

Directions

PREPARE ingredients: GRATE 1/3 of the cheese; SHRED beef; CHOP onions and olives.

MELT the remaining 2/3 of the cheese in a double boiler; ADD beef, onions, and 1/2 the olives; STIR well.

MIX enchilada and tomato sauces; spread 1/2 of the enchilada sauce mixture in a 9 x 13-inch baking dish.

HEAT oil to 300° F in a frying pan; FRY each tortilla for 10 - 20 seconds; DRAIN.

SPREAD each tortilla with cheese, beef and onion mixture; ROLL up; SET in baking dish.

COVER with remaining enchilada sauce; TOP with grated cheese and remaining olives.

BAKE at 350° F for 30 minutes.

1. See recipe for Schnase potted beef; one jar is about 12 ounces. May substitute canned roast beef and gravy from the store. 2. May substitute three 8-ounce cans of El Molino for the enchilada/tomato mix.

By Diane Ehernberger's friend (Winifred's Mom)

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 1105 Calories; 65g Fat (52.9% calories from fat); 38g Protein; 92g Carbohydrate; 8g Dietary Fiber; 130mg Cholesterol; 1944mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat.