Green Onion and Cheese Enchiladas

Whenever I ask my husband what he wants for dinner he always says "your enchiladas". I could have made these the day before but he would still want them. It's gotten to the point where I just make 2 pans to make him happy. I usually serve these with my Mexican Rice recipe, they just seem to go together.

Green Onion and Cheese Enchiladas

2 C cheddar cheese, shredded
2 C mozzarella cheese, shredded
Corn tortillas as needed
1 bunch green onions, sliced
1 recipe enchilada sauce
1 (4 oz) can sliced black olives, drained
Nonstick cooking spray

Spray a 9x13 inch baking pan with cooking spray. Make enchilada sauce according to the recipe and cool slightly. Combine the cheeses in a bowl. To assemble enchiladas, dip a tortilla in sauce then add a handful of cheese and some chopped onion, then roll up and place seam side down in the baking dish. Repeat until the pan is full, usually about 8-10 enchiladas. Pour remaining sauce over the top of the enchiladas. Top with remaining cheese, green onions and olives. Bake at 350 degrees for 15-20 minutes or until cheese is melted and bubbly.

Enchilada Sauce
2 (15 oz) cans tomato sauce
1 tsp oregano
1 Tbsp garlic powder
1 1/2 tsp chili powder
2 tsp onion powder
1/2 tsp cumin

Combine all ingredients and heat through in a saucepan.

For more wonderful recipes visit Sandra at Diary of a Stay at Home Mom for Cooking Thursday.