2 lb. hamburger
2 tsp. granulated garlic
1 tsp. salt (or to your taste)
1 tsp. pepper
1 lg. chopped onion
1 doz. corn tortillas
12 oz. can Las Palmus enchilada sauce
1 lb. shredded Cheddar
1 lb. shredded Monterey Jack cheese
1 can sliced black olives
1 sm. sour cream

Prepare ground beef, garlic, salt and pepper. Fry in skillet until meat is cooked. Drain grease. Set aside. Heat Las Palmus sauce in pan, keep sauce warm.

Heat 3 tablespoons oil in medium skillet. With tongs, carefully place 1 tortilla at a time in hot oil, 2 seconds and let drain over skillet. Immediately dip tortilla in warm sauce and take out at once. Do not soak.

Place tortilla on cookie sheet. Put 2 tablespoons of meat mixture and 1 teaspoon each of cheese, onion, olive and sour cream in tortillas and roll up tightly and place seam side down. When all enchiladas are prepared, cover with remaining sauce and cheese and meat. Put oven at 325 degrees and bake until enchiladas are heated and cheese is melted. Makes about 12 enchiladas.