CHEESE ENCHILADAS

 

 

 

12 tortillas , or more

SAUCE:

1 qt. of beef broth

6 tbsp. of mild chili powder

1/4 tsp. garlic salt or powder

1/4 tsp. cumin

Salt and pepper to taste

2 tbsp. corn starch in 4 tbsp. of water

Bring first 5 ingredients to boil. Add cornstarch and boil for 1 minute.

FILLING:

3 c. Cheddar cheese, shredded

3 green onions, sliced

12 pitted ripe black olives, quartered

1/2 c. sauce

Mix ingredients well.

Dip tortillas one by one in heated sauce. Put strip of filling across each tortilla. Roll tightly then place side by side in pan. Sprinkle with Cheddar cheese. Heat in 350 degree oven for 10 minutes. Pour heated sauce over all and serve.