1 (16 oz.) can enchilada sauce
1 (15 oz.) can chili con carne with beans
1 lb. lean or extra lean hamburger
1 med. onion, chopped
2 tbsp. garlic powder
1 or 2 dozen corn tortillas

Brown hamburger with onion and garlic powder. Add chili, stir, then add the sauce. Heat Crisco (or vegetable oil) and put tortillas in grease on at a time, 3 SECONDS on each side. Then, place on paper towels to drain and cool.

When tortillas are cooked, dip in sauce mixture. Place in oblong baking pan one at a time. Fill with 2 or 3 tablespoons of mixture (use spoon with holes), then roll tortilla. When finished, top with the remaining sauce mixture. Cover with shredded Cheddar cheese or Monterey Jack cheese, or some of both.

Top with sliced black olives and heat in 325 degree oven until hot and cheese is melted. Serve with refried beans and Spanish rice, corn, or salad.