Salad oil

1 can (10 oz.) enchilada sauce or about 1 cup

Mexican red chili sauce

Fresh corn filing (recipe follows)

2 cups (about 8 oz.) shredded jack cheese

About 1 cup finely shredded iceberg lettuce

1 cup sour cream

1/3 cup minced fresh coriander (cilantro)

Lime wedges

Pour about 1/3 of the enchilada sauce in the bottom o f a 9 by 13-inch baking dish.

Spoon about 1/3 cup of fresh corn filling down center of each tortilla, rolling to enclose. Set enchiladas seam-side down in sauce, arranging side by side in dish. Moisten tops of enchiladas evenly with remaining sauce. Distribute cheese evenly over enchiladas. Bake, uncovered, in a 375 F oven for 20 minutes or until bubbling

To serve, arrange a band of lettuce down center of enchiladas, then spoon sour cream onto lettuce. Garnish with coriander and squeeze lie juice onto individual portions. Makes 12 enchiladas (about 6 servings).

Fresh corn filling. Cut off enough fresh corn kernels to make 3 cups (about 6 medium-size ears). In a wide frying pan, melt 2 tablespoons butter or margarine and add 3 medium-0size onions, finely chopped. Cook, stirring, until onion is limp but not browned Add corn, 1/2 teaspoon cumin seed, and 1/4cup water. Cover and cook over medium heat for about 5 minutes, stirring occasionally . Remove cover and cook, stirring, over high heat to boil away any remaining liquid.

Remove from heat and stir in 1 cup sour cream, 1 cup shredded jack cheese, and 1/4 to 1 can California green chiles, chopped (seeds and pith removed). Taste as you add chiles to determine how hot you want it. Season with salt to taste.

Salad oil

1 can (7 oz.) green chile salsa

Cheese filling (directions follow)

2 cups (about 8 oz.) shredded longhorn Cheddar cheese

Pour about 1/3 of the green chile salsa in the bottom of a 9 by 13-inch baking dish. Barely overlap two tortillas in dish bottom. Spoon about 2/3 cup filling across overlapped tortillas, fold over, and slide to one end of the dish. Repeat this technique to fill remaining tortilla; overlap each pair of tortillas and place them side by side to completely cover dish bottom.

Tuck ends under last set of enchiladas. Moisten surface of

1 onion, chopped

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chili powder

1 can (8oz.) tomato sauce

6 corn tortillas

Butter or margarine

1 can (4-1/2 oz.) chopped black olives

1-1/2 cups (about 6 oz.) shredded sharp Cheddar cheese

1/2 cup water

Spread each tortilla with butter. In a 2-quart casserole, alternate layers of buttered tortillas, meat sauce, olives, and cheese. Add water, cover, and bake in a 400 F oven for 20- minutes.

Makes 4 to 6 servings.