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1
Saute onions, and garlic if you wish, in a little water until they are transparent.
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2
Place these in a bowl.
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3
Cook in a small amount of water and watch while cooking so that there is little liquid left.
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4
Do not drain, the little juice has a lot of flavor and good stuff.
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5
In the same pan, cook the meat until it is done; do not overcook.
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6
Add salt and pepper if you wish.
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7
Put the onions in and a few tablespoons of a combination of the sauces.
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8
I use about half as much tomato sauce to the enchilada sauce because I want it to have the flavor but, not to hot.
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9
So, you decide what combination you would like.
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10
Dice the olives and grate the cheese. Heat the sauce.
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11
Dip the tortillas, one at a time, in the hot sauce and line the 9 x 13-inch casserole dish.
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12
Put half of the meat and onions on top of the tortillas, grated cheese on top of the meat and a few tablespoons of sauce on the cheese.
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13
Dip more tortillas and place another layer on top of the first.
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14
Cut tortillas before dipping when you want to cover a small area, such as corners. Continue with the layers of meat, cheese and sauce.
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15
Sprinkle the olives on the top or put them inside.
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16
I have also used drained canned corn along with the meat.
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17
This is optional.
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18
Also I use the white corn tortillas.
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19
Bake at 350u00b0 for 30 to 45 minutes, covered.
