Ingredients
Eight 8 inch flour tortillas
2 Cups Enchilada sauce
One 24 ounce can Chili with beans
6 Green onions, sliced
1/2 Cup Black olives, sliced
3 Cups shredded Cheddar, divided
Preparation
Brush shells on both sides with the sauce. Spread on the chili and top with onions, olives and 2 cups of the cheese. Roll the shells up and place them into a greased casserole dish. Sprinkle the remaining cheese over the top. Bake at 375 degrees for 15 minutes.
Serve with sour cream and/or salsa.
