Cheesy Enchiladas (Spring II)

I first had these enchiladas at the rehearsal dinner for some dear college friends.  Her aunt made them for the entire wedding party.  I did not leave until I had the recipe!

I've made them off and on over the years and have now added them to one of the rotations.  I've also learned to serve them early in the month as they can dry out in the freezer.  We enjoyed them just two days after preparing them and they were delicious.

Based on Carol Ann's Echiladas

2 pounds Mexican shredded cheese blend or a mix of Jack and Cheddar cheeses
2 - 4oz. cans chopped olives
2 - 4oz. cans chopped green chilies
1 large onion, finely chopped

Mix well and set aside.

In a blender, puree 2 - 10oz cans golden mushroom soup with 2 - 4oz. cans green chilies.

1 dozen corn tortillas

After observing a friend make enchiladas, I have learned to warm them wrapped in a towel in the microwave.  Dip a tortilla in the sauce and put a handful of the cheese mixture inside and roll it up.  Place the it seam side down in a 9x13" pan into which you've poured a bit of sauce and spread it around the bottom.  I usually fit 8 in a row and then 2 pairs on the side for a total of 12.  Pour remaining sauce over the tortillas.  Sprinkle with any remaining cheese.  Cover with waxed paper and then foil to freeze.

 P.S.  I omitted the chilies and olives from the cheese mixture and added 1 tsp. of onion powder instead of the diced onion to accomodate the tastes of my family.  They were still delicious, especially when paired with steamed veggies for a side.

To enjoy later:  freeze and then reheat at 350 degrees F for about 30 minutes or until cheese is good and "runny."

To enjoy tonight:  bake for about 20 minutes at 350 degrees F.