2 cups cooked pinto beans, drained and mashed (can use refried beans)
2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
2 1/4 oz sliced ripe olives
15 oz tomato sauce, divided
4 oz diced green chilies
2 tsp garlic salt
12 (7 in.) corn tortillas
1 tsp chili powder
1/8 tsp bottled hot pepper sauce

Combine beans, 1 cup cheese, onion, olives, 3/4 cup tomato sauce, chilies and garlic salt to taste. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings.