1 1/2 lb. lean hamburger
2 white onions, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. oregano leaves
1/2 tsp. salt
1/2 c. enchilada sauce
1/4 c. water
1 1/2 dozen corn tortillas
2 (7 oz.) cans whole Ortega chiles, cut into 2-inch wide strips
1 lb. medium-sharp Cheddar cheese, grated (or Colby cheese)
1 (8 oz.) can black pitted olives, sliced
1 (8 oz.) can whole pitted olives

SAUCE:

1/2 c. butter
1/2 c. flour
1 (10 oz.) can Las Palmas red chili sauce
3 1/2 c. water
1/2 tsp. ground oregano
1/4 tsp. thyme
2 tsp. chili powder
Garlic salt to taste

Brown the hamburger, onions, garlic and oregano. Add chili powder, salt, enchilada sauce and water. Cover and simmer for 1/2 hour. Quickly fry tortillas in a small amount of oil until just soft; place each between paper towels. Lay a tortilla on a large plate, sprinkle grated cheese down center, cover with sliced olives, a strip of two of Ortega chili and 1/3 cup of meat mixture. Roll up and place folded-side down in a greased 9x13x2 inch baking pan. these can be used immediately or covered and refrigerated (without sauce) until ready to use.

Cover with heated sauce, whole black olives and remaining grated cheese. Bake at 350 degrees for 15 to 20 minutes if enchiladas are warm; add another 15 minutes if they are cold.

SAUCE: Make a paste out of the oregano, thyme, chili powder and a little water; set aside. Melt the butter in a large heavy pan; add flour and cook about 3 minutes; do not brown. Add chili sauce, water and spice paste. Cook over medium low heat until thickened, stirring constantly. Simmer on low for 1/2 hour, uncovered. Garlic salt to taste.