Cheese Enchiladas

8 large corn tortillas
vegetable oil
1 recipe red enchilada sauce (could also be made with Green Enchilada Sauce)
1 pound shredded Monterey jack cheese
1 pound shredded Cheddar cheese
1 bunch finely chopped green onions (white part only)
1 can (4 oz.) Ortega Diced Green Chiles
1/4 cup finely chopped fresh cilantro (optional, but recommended)
Sour cream, for serving
Sliced ripe California black olives, for serving
Chopped cilantro, for serving

Brush the tortillas with oil on both sides and place on a cookie sheet. Bake for 3-4 minutes in a 350 degree oven, they should be soft and pliable.

Coat the bottom of a baking dish with a little of the Enchilada Sauce. Pour the remaining Enchilada Sauce into a bowl or pie pan that is wide enough for the tortillas.

Mix the cheeses, green onion, chiles and cilantro together.

To assemble the enchiladas dip each tortilla into the sauce, drain any excess and lay on the counter. Fill with the cheese mixture, roll into an enchilada and place seam side down in the baking dish. Brush the tortillas with any remaining sauce. You should have enough cheese mixture left to top the enchiladas.

Bake in a 350 degree oven for 20 minutes, just until the cheeses melt inside the enchiladas. Garnish with sour cream, sliced ripe California black olives and chopped cilantro.