Cheese Enchiladas

Cheese enchiladas are one of my favorite meals. My mom made these when I was growing up, I loved them. Sometimes I like to add chicken breast to increase the protein content. This past Sunday I also added spinach. They were very delicious!

Enchilada sauce:
2 to 6 T. chili powder
1/2 c. whole wheat (or white) flour
4 c. water
2 t. vinegar
1 t. garlic powder
1 t. dried oregano, rubbed
1 t. salt

12 corn tortillas
1 pound shredded longhorn or mild cheddar cheese
1 6-ounce can black olives, sliced
Green onions
*1 lb. cooked chicken breast, shredded
*1 lb. cooked spinach, drained, chopped

Mix the sauce ingredients together, mix with a whisk and heat until the sauce boils and thickens. Stir often so the bottom doesn't stick.

Shred the cheese and mix in the sliced black olives. Hold out a couple handfuls of cheese to spread over the top of the enchiladas when baking.

Take one corn tortilla and dip it into the hot enchilada sauce. Let it set for a few seconds to soften the tortilla and make it pliable for rolling. Lay the tortilla into a greased 9"x13" glass cooking dish. Lay a small handful of shredded cheese onto the tortilla, then chicken and spinach, if desired. Carefully roll the tortilla into a roll and slide to the side of the dish. Repeat until the tortillas are all rolled into the pan. Ladle some enchilada sauce over the enchiladas and sprinkle the leftover cheese. Cover with aluminum foil and place in a 350°F oven for 45 minutes.

After the enchiladas are done, serve with shredded lettuce on the side with some enchilada sauce ladled over the lettuce.

I think I forgot my camera at work. I'll try to load the pictures I took on Sunday, early tomorrow morning.