Enchiladas part2 - Red (Epic)

Serves 4

Ingredients

1 lb beef chuck roast
0.3 cup Canola Oil
3 oz Cheddar Cheese
8 unit corn tortillas
3 oz cream cheese - low fat
3 oz Jack Cheese
2 unit jalapeno peppers
0.25 lb Olives: Black
10 unit toothpicks

Directions

1. Heat oil in a pan. When the oil is hot, dip the corn tortillas (one at a time) into the pan for 2 SECONDS on each side. Place the oiled tortillas on a napkin or a plate and set aside Yes this step is necessary..................................2. Grate the cheese. Mix the cheddar and jack cheeses in a bowl.......................3. Slice and dice the olives and jalapeños. Put them aside........................................4. Take the tortillas(cuidado! caliente) and dip them in the enchilada sauce from part 1. Then place them in a baking tray, put the cream cheese, , some of the cheddar/jack mix, beef, jalapeños, and olives in the tortilla. Don't overstuff it. Roll the tortilla around the stuff in side and stick a toothpick in it to keep it from unravelling. You can keep the olives and jalapeños out of some of them because some people probably don't like spicy....probably best to have 4 small/medium trays--one with just cheese and beef, one with olives, beef and cheese, one with everything, and one with just cheese and olives. ...........................5. When the enchiladas have filled the tray, put the rest of the jack and cheddar cheese on top, and pour whatever is left of the enchilada sauce on top. Bake at 350 until the cheese is all the way melted on top.....................6. Don't eat the toothpicks. :)