1/2 lb. hamburger or chicken
2 (10 oz.) cans enchilada sauce
1/3 c. vegetable oil
12 corn tortillas
3-4 c. cheese, grated
Chopped onions (opt.)
Black olives

Cook hamburger or chicken; shred chicken. Grate cheese; set aside. Heat enchilada sauce. Fry tortillas in hot oil, one at a time, just until softened, about 5 seconds each side. Drain. Dip tortillas in sauce. Spoon 2 tablespoons meat, cheese on middle of tortillas and roll up. Place on cookie sheet. Pour remaining enchilada sauce over enchiladas. Cover enchiladas with grated cheese, onions, olives. Bake 15 minutes at 400 degrees.