Egg Enchiladas(For Lent Or Anytime) - cooking recipe

Ingredients

1 doz. tortillas (flour)
1 doz. eggs, boiled and minced
1 1/2 onions, chopped
1 can pitted olives
2 lb. Cheddar cheese, grated
29 oz. enchilada sauce (1 large and 1 medium can)

Preparation

In saucepan, steam onions in small amount of water.
In large, flat pan, pour half of enchilada sauce.
Fry tortillas briefly in small amount of oil.
Then turn tortillas in enchilada sauce and place 1 tablespoon onions, 2 olives, 1 tablespoon eggs and 2 tablespoons cheese in tortillas.
Roll and place filled tortillas in greased 9 x 13-inch pan.
Continue until all tortillas are filled.
May fill another 8 x 8-inch pan.
Pour remaining enchilada sauce over tortillas and cover with remaining cheese. Bake at 350\u00b0 for 30 minutes.