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1 doz. Corn tortillas
1 can enchilada sauce
1/4 c. water
3/4 lb. Med. Cheddar cheese, grated
3/4 lb. Jack cheese, grated
1 c. ripe olives, chopped
1 med. Onion, finely chopped
1 sm. Can green chiles, minced
1 c. sour cream
1 lb. Ground beef, browned and drained
Heat the tortillas
in the microwave to soften or heat them in a small amount
of oil in a skillet. In a bowl, combine the enchilada sauce and water.
In a
separate bowl, combine the cheddar cheese, Jack cheese, olives, onion,
green
chiles, sour cream and the browned ground beef, leaving enough cheese
to
sprinkle over the enchiladas before baking. After warming the tortillas
until soft, dip in enchilada sauce. Fill each tortilla with an equal amount
of the beef and cheese mixture. Roll tortilla shut. Put seam side down
in a
lightly oiled pan or dish. Top enchiladas with remaining enchilada sauce.
Sprinkle remaining cheese on top. Bake, uncovered, at 325 for 20 to 25
minutes.
