Easy Enchiladas

• 1 can (10 oz) enchiladas sauce
• 12 corn tortillas
• 1/2-1 cup chopped green onions (including some tops)
• 1/2 tsp cumin
• 4 cups (about 1 lb.) Shredded Cheddar cheese
• 1 cup quartered pitted ripe olives
• 1 can (1 lb.)refried beans
• 1 lb. ground beef- optional
• 1 1/2 cups sour cream (save some for topping)

1. 1. Preheat oven to 375 degrees
2. 2. In a small skillet, heat about 1/2 cup oil on Med. high.
3. 3. Add one tortilla at a time and fry until soft; it takes about 15 seconds or less.
4. 4. Drain tortillas on a paper towel, then dip into a pan that has the enchilada sauce. Make sure that you coat both sides of the tortilla with the sauce. Then put the tortillas into a casserole pan (8x10 or about that size).
5. 5. If you are using meat, brown the meat and drain.
6. 6. In a bowl, mix the refried beans, some of the chopped onions, cumin, olives, 1 cup sour cream and 3 cups of the shredded cheese
7. 7. Divide the filling evenly, and spread down the center of the tortillas. Turn so the seam is on the bottom. Pour any extra sauce over the top.
8. 8. After all enchiladas have been filled, top with the remaining cheese and bake uncovered in a 375 degree oven for about 20 minutes.
9. 9. Garnish with more sour cream spooned down the center and top with the remaining green onions and a few olives if desired.

enchiladas sauce, corn tortillas, green onions, cumin, cheddar cheese, olives, beans, sour cream

Taken from www.epicurious.com/recipes/member/views/easy-enchiladas-50086963 (may not work)