1 1/2 c. chopped onion
Olive oil
2 (1 lb.) can tomatoes (4 c.)
2 (8 oz.) cans seasoned tomato sauce
2 to 3 tsp. finely chopped canned green chilies
1 tsp. chili powder
2 tsp. sugar
1 tsp. salt
2 cloves garlic, minced
3/4 lb. ground beef
1 sm. clove garlic, minced
1/2 c. sliced green onions
3 tsp. chopped ripe olives
2 tsp. chili powder
3/4 tsp. salt
1 1/2 c. shredded cheese
Ripe olives, sliced lengthwise

Make sauce: cook chopped onion in 2 tablespoons olive oil until tender, add the next 7 ingredients, simmer uncovered for 30 minutes.

Make enchiladas: for filling cook beef and garlic in 1 tablespoon olive oil, add next 4 ingredients. Prepare Puffy tortillas or use frozen tortillas. Fry as directed; then heat in sauce. Fill immediately. Fill with 2 to 3 tablespoons filling, 1 tablespoon cheese. Roll up. Enchiladas can be made ahead and chilled. Arrange enchiladas in sauce on heat proof platter or baking dish. Sprinkle with remaining cheese and olives. Bake at 350 degrees about 25 minutes. Makes 6 servings.

PUFFY TORTILLAS:

3/4 c. sifted flour
3/4 c. yellow cornmeal
1/4 tsp. salt
1 beaten egg
1 3/4 c. water

Sift together flour, corn meal and salt. Add egg and water, beat smooth. Pour 3 tablespoons batter into hot greased 6 inch skillet. Cook until brown on bottom and top is just set 2 to 3 minutes. Loosen with spatula. Flip out onto a paper towel.