1 lb. ground beef
1 lg. chopped onion
1 1/2 tbsp. all-purpose flour
1 tbsp. chili powder
1 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. rubbed sage
1 (16 oz.) can undrained stewed tomatoes
12 corn tortillas
1/4 c. vegetable oil
1 chopped med. onion
1/2 c. sliced olives
2 c. shredded Monterey Jack cheese

Cook ground beef and large onion in a large skillet until meat is browned, stirring to crumble meat; drain. Add flour, seasonings and stir 1 minute. Stir in tomatoes; cook until heated. At 3 to 5 seconds fry tortillas, one at a time, and add oil; drain tortillas on paper towels.

Combine medium onions and olives; sprinkle over tortillas. Spoon 2 tablespoons meat filling on each tortilla; roll tightly and place a 13x9x2 inch baking dish. Pour enchilada sauce over tortillas; bake at 350 degrees for 15 minutes. Sprinkle with cheese; bake 5 more minutes and your ready to serve.