My Mommas Cheese Enchiladas

• Enchilada Sauce
• 4 cups Water Or Broth
• 1/2 cups White Or Whole Wheat Flour
• 2 Tablespoons Chili Powder
• 2 teaspoons White Or Apple Cider Vinegar
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano Leaves, Rubbed
• 1 teaspoon Salt
• 12 Corn Tortillas
• 1 pound Longhorn Or Colby Cheese, Shredded
• 1 can 6 Oz. Black Olives, Sliced
• 1/2 cups Sour Cream (optional)
• 2 Green Onions, Sliced Finely (optional)

1. Mix the first seven ingredients together to make the enchilada sauce.
2. Whisk together in a pan and heat until the sauce boils and thickens.
3. Stir often so the bottom doesnt stick.
4. Shred the cheese and mix in the sliced black olives.
5. Reserve a couple handfuls of cheese/olives to spread over the top of the enchiladas.
6. Take one corn tortilla and dip it into the hot enchilada sauce.
7. Let it set for a few seconds to soften the tortilla and make it pliable for rolling.
8. Lay the tortilla into a greased 9x13 glass cooking dish.
9. Lay a small handful of shredded cheese onto the tortilla.
10. Carefully roll the tortilla and slide to the side of the dish.
11. Repeat until the tortillas are all rolled and in the pan.
12. Ladle some enchilada sauce over the enchiladas and sprinkle the leftover cheese.
13. Garnish with chopped green onions, if desired.
14. Cover with aluminum foil and bake in a 350 degrees F oven for 45 minutes.
15. After the enchiladas are done, ladle some enchilada sauce on the top, and a dollop of sour cream and sprinkle of green onions, if desired.

enchilada sauce, water, white, chili powder, white or, garlic, oregano, salt, corn tortillas, colby cheese, black olives, sour cream, green onions

Taken from tastykitchen.com/recipes/main-courses/my-mommae28099s-cheese-enchiladas/ (may not work)