2 lbs. cheese, Longhorn, Monterey or mild Cheddar, grated
1 lb. Velveeta cheese, cubed
2 1/2 lb. hamburger, cooked and drained
30 corn tortillas
2 cans (2 1/4 oz.) black olives, sliced
3 tbsp. chopped green chilies
1/3 onion, diced
1 (8 oz.) can tomato sauce
1 (16 oz.) can stewed tomatoes
3 tbsp. chili powder
1 tbsp. cumin, ground
1 tbsp. garlic powder
1/2 tbsp. dried onion soup
1 (10 oz.) can mild enchilada sauce

In a large bowl mix hamburger and grated cheese (NOT the Velveeta). Add 1 (2 1/2 ounce) sliced olives, the green chilies and onions. Mix thoroughly. In a large fry pan simmer 1 (10 ounce) can enchilada sauce, 1 (8 ounce) can tomato sauce, 1 (16 ounce) can stewed tomatoes, chili powder, cumin, garlic powder, dried onion soup. Simmer mixture pulping tomatoes as cooking, for 5 minutes. Turn to low heat. Put each tortilla in warm tomato sauce mixture and turn once. The hot sauce will soften tortillas. Put 1/3 cup mixture of hamburger and cheese in each tortilla.

Roll up (need not fold in ends). Place rolled tortilla in baking dish or dishes in rows.

If sauce seems too thick after simmering, add one more can of tomato sauce. After all tortillas are filled and in the dishes, spread the sauce evenly over the enchiladas. Put the other 2 1/4 ounce can of sliced olives and the cubed Velveeta over top.

Additional diced green chilies and chopped green peppers (large pieces) can also be added as topping if desired. Bake about 45 minutes or more until edges are crispy.