Sweet Creek enchilada sauce is excellent and from Eugene, OR. But any good enchilada sauce will do.
1 16 ounce jar Sweet Creek Enchilada Sauce
4-6 ounces black olives chopped
2 medium onions chopped
1 ½ cups cheese like cheddar Jack or mozzarella
1 can refried beans
Choose six cups of the filling options:
Beans, cooked chicken, roasted meats, sautéed hamburger, or mashed tofu
½ cup cilantro chopped
Pre-heat oven to 350 degrees.
Pour half of the sauce into a shallow baking dish or bowl.
Add all of the olives half of the cheese half of the onions and the refried beans to the filling option you are using and the cilantro.
Make an assembly line left to right: the tortillas, sauce, filling, and baking pan.
Dip each tortilla in the sauce. Hold to drain slightly and lay on a dinner plate.
Put a scant one cup of filling in the center of the tortilla and spread it into a tube shape along the middle of the tortilla. Roll it up and place seam side down in a baking pan.
Repeat with all tortillas.
Sprinkle the remaining cheese and onion on top. Pour the remaining sauce over all.
Bake at 350 degrees for about 40 minutes.