1 lb. ground or shredded beef
1 sm. can salsa
1/4 c. oil
2 (10 oz.) cans enchilada sauce
1 sm. chopped onion
1/2 lb. grated Monterey cheese
1/2 lb. grated Cheddar cheese, mild
1 sm. can sliced black olives
2 dozen corn tortillas

Cook meat and drain. Put in salsa and cook for a few minutes. In frying pan put oil and in another, sauce. Heat both. Pat tortillas, one at a time, in hot oil until soft (do not let get crispy). Dip in the hot sauce.

Have a foil wrapped jelly roll pan ready. Put dipped tortillas flat on the pan. In the center of the tortilla put a small amount of meat, onion, and cheese. Roll tortilla like a crepe and put in a line in the pan. When done, pour remaining sauce on the enchiladas. Sprinkle with cheeses, olives, and green onions. Cook at 275 degrees for 20-25 minutes.