Yield - 24-26 enchiladas

Sauce
2/3 cup peanut oil
2 tablespoons chile powder
2 tablespoons Spanish papriks
1 tablespoon cumin
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper

Stuffing
3 cups yellow onions, finely diced
2 pounds Cheddar cheese, shredded
1 pound roasted Anaheim peppers, chopped
6 ounces black olives, chopped

30 corn tortillas*

In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl. Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a 1/4 cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined 1/2 size baking sheet. When finished spread any additional sauce on top of the "bones". The tray can be wrapped with film and refrigerated for future use. When ready to serve, bake uncovered in a 350 degree F oven for 15 minutes. Remove from oven when done and allow to cool to the touch.

Alternate Method:
1/4 cup jalapeno peppers, finely chopped (for a spicer stuffing)

Plate Presentation:
Use a "Jack-o-Lantern" for a head and arrange the "bones" as ribs on a serving tray.

Chef's Notes: A great Halloween party treat, that can be eaten with just a paper napkin.

* Additional tortillas are called for since quite often some tortillas are broken or dried out and are difficult to use.