SAUCE (For 3 doz. enchiladas) :

2 med. size onions, minced
3 tbsp. oil
8 c. tomato sauce
3 cloves garlic, minced or mashed
8-10 tbsp. chili powder (more for hotness)
2 tsp. cumin
1/2 tsp. dried oregano
1 tsp. salt

Saute onion in salad oil until just limp and yellow. Add tomato sauce and garlic. Gradually stir in chili powder. Add cumin seed, oregano and salt. Cover and simmer at least 30 minutes, stirring frequently. Strain through a medium-fine wire strainer. Makes about 3 cups.

1 1/2 lb. ground beef
1 med. onion, minced
1 (15 oz.) can refried beans
2 sm. cans chopped green chilies (drained)
8 oz. grated Monterey Jack cheese
1 lg. can ripe olives, sliced (drain & save a few for garnish)
1 lb. Jack cheese, grated
1 lb. Cheddar cheese, grated
3 dozen corn tortillas

Brown ground beef and onions; drain. Add next 5 ingredients plus 1 cup prepared sauce. Simmer 15 minutes. Let cool before rolling enchiladas.

Steps for rolling enchiladas:

1. Fry corn tortillas in hot oil (shallow) a few seconds until they become limp (do not fry until firm or crisp). Remove with tongs and drain on paper towel.

2. Dip in your heated prepared sauce. (A cake pan just larger than the tortilla is great for this.)

3. Lay the tortilla out in your baking dish, which you have put a small amount of the sauce and covered the bottom.

4. Spoon 3-4 tablespoons filling down the center of tortilla. Roll tortilla around filling and place flat side down in baking dish. Shove to one edge and continue process, placing enchiladas side by side.

5. Pour enough sauce over the enchiladas to moisten well. A 9 x 13 inch pan will hold around 1 dozen to 1 1/2 dozen.

6. Sprinkle with 1/2 of mixed Jack and Cheddar grated cheese. Garnish with olives. Bake at 350 degrees for 25 minutes.