3 lbs. cooked roast beef, shredded
1 lb. shredded Colby cheese
2 lbs. Mozzarella cheese, shredded
2 cans ripe olives, sliced
13 oz. jar green olives
2 pkgs. frozen tortillas
Shredded head of lettuce
2 cans Old El Paso enchilada sauce
1 sm. chopped green chili
1 1/2 c. meat gravy
1 onion, diced
2 sm. cans mushrooms

Saute onion, green chilies and mushrooms. Combine with ingredients that have. Combine all cheeses to make cheese mixture. Soften tortillas in warm vegetable oil. Dip in enchilada sauce. Fill with equal amounts of cheese and filling mixture. Place in a cake pan, 9 x 12 x 2 inches, keeping them close together so they don't fall apart. Sprinkle some cheese over top of enchiladas and bake for 30 minutes at 350 degrees.