Enchiladas - cooking recipe

Ingredients

1 doz. corn tortillas
1 medium onion, chopped
1 can black olives, pitted
2 large ladle spoons Crisco oil
2 small cans red chile sauce
1 small can tomato sauce
1 large pkg. shredded Cheddar cheese (mild) or Big Horn mild Cheddar cheese, grated

Preparation

Melt shortening in a small frypan.
Warm chile sauce mixture in another frypan.
Dip corn tortillas in shortening for 20 seconds or so and dip into chile sauce mixture.
Then place on cookie sheet open.
Fill with onion, cheese and two olives and roll.
Repeat for all 12 tortillas.
Sprinkle leftover cheese on top and olives, too.
Bake in a 350\u00b0 oven for 25 to 30 minutes or until cheese melts.