1/4 cup oil
1 medium onion, minced
1 clove garlic, minced
1 (10 oz) can tomato paste
2 cups water
2 teaspoons chili powder
1 teaspoon vinegar
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon red pepper
In small saucepan, combine oil, onion, garlic and tomato paste. Simmer for 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Pour over prepared enchiladas. Sprinkle generous amount of shredded Monterey Jack cheese and top with sliced black olives. Cover with tinfoil. Bake at 350 degrees for 30-40 minutes until cheese is golden and sauce is bubbling. Serve with Mexican Rice.
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