Enchiladas - cooking recipe

Ingredients

1 lb. ground meat
2 doz. corn tortillas
2 large cans enchilada sauce (mild)
1 small can tomatoes, finely chopped
1 small can chopped olives
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Longhorn cheese, grated
1 tsp. sugar
salt to taste and/or garlic salt
4 green onions, chopped

Preparation

Saute the tortillas on each side just enough to soften.
Drain on paper towels.
Grate cheese and mix the two cheeses together. Combine the 2 cans of enchilada sauce, chopped tomatoes, sugar and salt.
Heat and stir on low heat. Fry meat.
Put in a chopped onion (not green onions) and cook until onion is soft.
Transfer to bowl.
Mix in chopped olives. Dip the softened tortillas in sauce.
Put 1 heaping tablespoonful of meat mixture in center of each.
Sprinkle on grated cheese, then roll up, end side down, close together so they will not unroll.
Put in a rectangular pan.
You will need more than 1 pan.
Cover with remaining sauce. Sprinkle with quite a lot of cheese, then sprinkle with chopped green onions and whole pitted olives for color.
Cover pan with foil. Bake at 350\u00b0 until hot and bubbly.