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1
Prepare enchilada sauce according to package instructions.
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2
Set aside.
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3
Wrap the corn tortillas in wax paper and microwave for 1 minute to soften.
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4
Set aside.
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5
Brown ground beef over medium heat with onion and garlic, cooking until meat is browned and onions are softened.
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6
If needed, drain any fat, then add 1/2 cup of the enchilada sauce to the meat mixture and give it a few stirs to moisten it.
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7
Mix cilantro and green onion in a separate bowl and set aside.
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8
To assemble, spray a 9x13 casserole dish with Pam or lightly oil.
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9
Pour about 1/4 cup of enchilada sauce in the bottom of the dish.
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10
Take one tortilla and dip it in the sauce, then fill with 1/10th of the meat mixture and about 2 tablespoons of cheese and 1 tablespoon of cilantro/green onion mixture.
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11
Roll the tortilla up enchilada style and place in casserole dish, seam side down.
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12
Repeat with remaining tortillas and filling.
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13
When all are assembled and in the dish, pour the remaining sauce over the top and sprinke with remaining cheese and cilantro/green onion mixture.
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14
Then top with sliced olives.
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15
Bake, uncovered for 20 minutes in a 375F oven until cheese melts.
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16
This is especially good served with sour cream and guacamole and maybe a little pico de gallo on the side.
