Julie London's Enchiladas
12 large cornmeal tortillas (fresh, frozen or canned)
Cooking oil, depth 1/2-inch in skillet
1 can enchilada sauce
2 cups chopped Bermuda onions
6 ounces grated Monterey (or Cheddar) cheese
2 ounces grated Mozzarella cheese
1/2 cup pitted black olives, cut in quarters
Slip one tortilla at a time into hot fat for 15 seconds; lift out with tongs. Dip tortilla in heated enchilada sauce. Remove to a cookie sheet. Fill generously with cheeses that have been mixed together. Top with grated onion. Roll up. Repeat this procedure until all the tortillas have been filled. Place in a buttered baking dish. Ladle remaining sauce generously over all. Top with remaining cheese, garnish with olives. Bake in 350 degree oven 25 minutes or until cheese is bubbly and brown. Serves 4.
Thoughts: The enchilada sauce can be made hotter by the addition of Tabasco, chili powder or Louisiana hot sauce.
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