Early California Enchilada

Ingredients:
1 dozen tortillas
1 pound of cheese
1 can of enchilada sauce (large)
5 onions (chopped and sauted)
4 hard boiled eggs (chopped)
3 cans chopped olives



Directions:
Heat the 2 sauces together in a skillet. With tongs, soften tortillas one at a time in the pan of sauce. Put a spoonful of each ingredient on each tortilla and roll and secure with a wooden toothpick. Put in a casserole dish. Cover with remaining sauce and cheese.

Bake at 350 for about 20 minutes.

(Lovely picture...I know)

*Amendments: I used only one onion and found that that was too many onions, and definitely remember to sauté the onions. I missed that part, and you could definitely tell. Also, we upped the egg cook to 6 chopped hard boiled eggs and omitted the olives.