"Best Buddy" Beef Enchiladas

ingredients

2 cans red enchilada sauce
2 1/2 C leftover pot roast, shredded
2 C shredded Mexican blend cheese
1/2 c chopped onions
1/2 c chopped black olives
1/2 c caned diced green chiles
12 corn tortillas
canola oil
chopped lettuce and tomatoes

directions

preheat oven to 350. Evenly coat the bottom of a 9x13 baking dish with 1/2 c enchilada sauce, set aside. Place beef,cheese,onions, olives and green chiles in separate bowls,set aside. Pour 1 1/2c of remaining enchilada sauce into a pie plate, set aside. To soften tortillas, in a small skillet, heat a small amount of canola oil over medium heat. Add tortillas one at a time, and fry for 5 seconds on each side. Drain tortillas on paper towels. To assemble enchiladas, dip a softened tortilla into the sauce in the pie plate. Put beef, onions, olives, chiles across the center of the tortilla, sprinkle with cheese, roll up and place seam side down in the prepared baking dish. repeat to make 12 enchiladas. Spread any sauce remaining in the pie plate over enchiladas, top with remaining cheese. Cover loosely with foil. Bake for40 to 45 minutes. Top with lettuce and tomato to serve.

Source: Doni Morales