12 tortillas
1 c. water
1/2 c. enchilada sauce
1 lb. hamburger
1 onion, chopped
1 bell pepper, chopped
1/2 tsp. garlic powder
2 tbsp. hot sauce
1 tsp. Worcestershire sauce
1 tbsp. chili powder
1/2 c. chopped black olives
2 tbsp. chili sauce
2 tbsp. water
1 stick butter
2 tbsp. flour
1 1/2 c. milk
Cheddar or Monterey Jack cheese, grated
8 oz. sour cream

Soak 12 tortillas in 1 cup water and all but 1/4 cup enchilada sauce. Cook 1 pound hamburger until brown. Add 1 chopped onion, 1 chopped bell pepper, 1/2 teaspoon garlic powder, 2 teaspoon hot sauce, 1/4 cup enchilada sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 cup chopped ripe olives, 2 tablespoons chili sauce and 2 tablespoons water. Roll meat mixture in tortillas and cover with grated Cheddar or Monterey Jack cheese.

Sour cream sauce: Mix 1 stick butter, 2 tablespoons flour, 1 1/2 cups milk and cook until thick. Turn off heat and add 8 ounces sour cream. Stir until smooth. Pour over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.