Entomatadas - cooking recipe

Ingredients

2 doz. corn tortillas
1 1/2 to 2 lb. jack cheese
1 large can Ortega whole green chilies
1 medium onion
1 (15 oz.) can ripe black olives, halved
salt to taste (I use 1/2 tsp.)
1 can (32 oz.) enchilada sauce
cooking oil (enough to fill frypan 1/2-inch)

Preparation

Grate all cheese, finely chop onion, slice olives and drain all juice out of chilies.
Pour enchilada sauce in a bowl (wide enough to lay a tortilla in).
With your hands in a large bowl, mix chilies, 3/4 cheese, onions and 3/4 olives together until chilies are in very thin strips and everything is mixed well.
Add salt.
Heat oil.
Dip 1 tortilla in hot oil (use tongs) until tortilla is soft, about 2 seconds on each side.
Lay soft tortilla in sauce, then in cake pan.
Fill with 1 tablespoon of chili mixture.
Roll and slice to corner.
Repeat until chili is gone. May layer.
Pour sauce over top, then cheese and olives.
Bake at 325\u00b0 for 20 minutes.