We plan to grind some blue corn and try native recipes with it. I'll share the results later. 1 small can sliced olives Oil a 9 x 13 pan. Put cheese on a tortilla, then roll it up and put it the pan. Put as many in the pan as you can.
Any leftover rolled tortillas can go in another smaller pan.
Pour the enchilada sauce all over it. Sprinkle with cheese. Sprinkle the olives on top. Bake at 350 for 20-30 minutes. We save some of the enchilada sauce and put it with one cup organic brown rice and cook as directed.