Ike’s Enchiladas from Pete Ashdown

1 can tomato sauce
1 bottle salsa
1 package corn tortillas
1 lb sour cream
1 lb Monterey Jack
1 can chopped olives
1 tub mushrooms
1 cluster green onions

Fry tortillas in oil until crisp, then dry with paper towel. Heat tomato sauce and salsa in pan and gently simmer fried tortillas until covered and flexible. Grate cheese, slice mushrooms, chop onions, and combine with cream and olives in a bowl. Fill and roll tortillas into baking pan. Use extra sauce to cover top with extra cheese. Cook at 350 degrees for 1 hour. Remove from oven and let stand for 10 minutes. Eat with defibrillator standing by!!

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