Easy Cheese Enchiladas - cooking recipe

Ingredients

1 (12 oz.) jar picante sauce
1 (8 oz.) can tomato sauce
2 c. (8 oz.) shredded Monterey Jack cheese
2 c. (8 oz.) shredded Cheddar cheese
1 (6 oz.) can pitted medium ripe olives (optional)
3 green onions (including tops), thinly sliced
oil for frying
12 corn tortillas

Preparation

In saucepan, combine and heat picante sauce and tomato sauce. Combine cheeses.
Halve 12 olives and set aside.
Chop remaining olives and mix with green onions.
In frying pan, heat small amount of oil.
Fry each tortilla on one side until lightly browned.
Dip fried tortillas into sauce; remove and fill uncooked side of tortilla with spoonful of onions, olives and 2 large spoonfuls of cheese.