Rungaitis Enchilada Sauce

 2 8oz cans no-salt-added tomato sauce

1 4oz can chopped green chilis, undrained

1 clove garlic, minced

3/4c chopped green onions

2 tsp chili powder

1 tsp ground cumin

1/4 tsp dried whole oregano

1. Combine all ingredients in a saucepan, simmer uncovered 5 min

For enchiladas- put a little sauce in a baking dish, lightly cook corn shell in a little oil. Put refried beans in shell along with meat, chopped black olives, cheese, and a little sauce. Put folded side down. Fill the pan then top with more sauce and cheese. Cover with aluminum foil and Bake for ~20min @350°F and remove foil, bake additional 10min. Garnish with green onion.