Recipe - Red And Green Cheese Enchiladas

6 Corn or flour tortillas
1 cup Grated cheddar cheese,
divided
Chopped black olives,
divided
1 small Green pepper, chopped
3 small Fresh green onions, chopped
1 cn Red enchilada sauce, divided
in half
1 cn (sm.) green chili sauce
(Ortega)

Warm tortillas with butter until soft; fill with some of the cheese and
olives, all peppers, onion and green chili sauce. Pour One half red sauce on
bottom of Pyrex casserole dish and roll tortillas. Cover with remaining red
sauce, cheese and olives. Warm and serve. Posted to Bakery Shoppe Digest145
by Chad Alan Bumgarner chadalan@softcom.net on Jul 05, 1997