8 flour tortillas
1/2 lb. ground beef with pinch of garlic powder
1 (8 oz.) sharp Cheddar cheese, grated
8 oz. Monterey Jack cheese, grated
1 (16 oz.) can Wolf brand chili without beans
1 (8 oz.) can mild enchilada sauce
1 sm. can diced green chiles, drained
1 sm. can sliced black olives
1/4 c. diced tomatoes
1 med. onion
1/2 med. bell pepper, chopped

Set aside 1/4 cup mixture on onion and bell pepper. Brown ground beef with pinch of garlic powder, remaining onion, bell pepper and green chiles. Drain off excess grease. Set meat mixture aside.

Mix cheeses together in a bowl. Put Wolf brand chili on stove to simmer. Lay out a tortilla and fill with 2 tablespoons of meat mixture, 1 tablespoon of enchilada sauce along with 3 tablespoons of cheese mixture, fold right end of tortilla over, then roll tortilla up. Place filled tortilla in a 9x13x2 inch baking dish with folded side down. After all tortillas are filled, set aside.

Add remaining enchilada sauce to the chili already simmering and stir. Pour chili over the tortillas evenly, then sprinkle on remaining cheese, 1/4 cup onion and bell pepper mixture along with the black olives and diced tomatoes. Arrange toppings attractively and bake in a preheated 375 degree oven for 20 minutes. Serve with Spanish rice or Mexican corn.