2 cups grated Monterey Jack cheese

1 teaspoon garlic powder

3 teaspoons cumin

1 diced onion

4 cloves minced garlic

4 cups tomato sauce

3 tablespoons chili powder

1 teaspoon oregano

2 teaspoons hot sauce

12 corn tortillas

½ cup chopped black olives

Vegetable oil for cooking

 

Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick spray. Combine cheeses, garlic powder and 2 teaspoons cumin together before setting aside. Heat a little olive oil in a pan and sauté onion and garlic until they are softened. Add tomato sauce, chili powder, oregano, hot sauce and 1 teaspoon of cumin. Stir enchilada sauce before covering and simmering until cooked through. Place ½ cup sauce in bottom of baking dish and remove tortillas from package. Coat both sides of tortilla with sauce, place tortilla on flat surface and place 1/3 cup of cheese mixture in center of tortilla. Fold tortilla into a roll and place in baking dish. Place the seam side down to prevent the tortilla from opening while cooking. Repeat process with remaining tortillas then pour remaining sauce on top of tortillas in baking dish. Sprinkle tops of tortillas with chopped olives and additional cheese. Bake until cheese melts and bubbles (about 25 minutes).