Recipe: Enchilada Casserole

ENCHILADA CASSEROLE

1/2 recipe basic meat filling
1 LB. Monterey Jack and/or Cheddar, grated
1 onion, chopped
2 ribs celery, chopped
1 can tomatoes
1 can Rotel tomatoes
1 bunch green onions, chopped
1 can pitted black olives, sliced
1/2 package Famous or 4 Star Chili, heated
12 tortillas softened in oil

Saute onions and celery in oil. Add both tomatoes and simmer until cooked down. Set aside.

Roll meat filling in softened tortillas and lay, seam down, in oblong baking pan. Sprinkle enchiladas with green onions and black olives. Pour sauce over all.

Cover and bake at 350 degrees for 25-30 minutes.

Uncover, sprinkle with cheese and return to oven until cheese is melted. Serve with sour cream or guacamole.