Linda’s Bean Enchiladas

1 2/3 cups drained, cooked beans (red, pinto, or pink) – mashed
2 cups Mild Cheddar cheese, shredded
1/2 cup onion, chopped
1/4 cup olives, sliced
2 cups tomato sauce
4 to 6 oz. of Pueblo Green Chili or Roasted chilies
2 tsp. garlic salt
12 corn tortillas
1 tsp. chili powder
1/4 tsp. hot sauce

1. Combine mashed beans, 1 cup of cheese, chopped onions, olives, 3/4 cup of tomato sauce, green chili sauce, and garlic salt. Mix well.
2. Place 1/3 cup of bean mixture along center of each tortilla, roll up, and place in baking dish.
3. Combine remaining tomato sauce with chili powder and hot sauce and spoon over filled tortillas.
4. Sprinkle remaining cheese over sauce.
5. Bake at 350º for 20 minutes.
6. Serve with a dollop of sour cream if desired.