Steve's Famous Potato Enchiladas

3 lbs potatoes, peeled, quartered and sliced

butter, salt, pepper

2 cans Las Palmas enchilada sauce OR Red enchilada sauce (recipe under Sauces)

cheddar cheese, shredded
iceberg lettuce, shredded
tomatoes, diced
black olives, whole

corn tortillas
oil
Preheat oven to 350

Cook potatoes in butter until cooked through but still firm, season with salt and pepper to taste
Soften tortillas in warm oil and set to drain on paper towels
Using a 15x9 baking dish to work, pour a layer of enchilada sauce in the bottom of the dish
Coat both sides of tortilla with sauce, place a spoonful of potato, lettuce, tomato and cheese in the center
Roll up the tortilla and press into the corner of the dish. Continue working until the dish is full
Place a whole black olive at each end of each enchilada in the dish
Pour remaining sauce over enchiladas and top with additional shredded cheese
Bake for 30-40 minutes or until cheese is bubbly and enchiladas are heated through