Aunt Sharon's Enchiladas

Sauce:
1 small onion, chopped
2 cloves of garlic, chopped
2 T. oil
1 can of diced tomatoes
1 can of tomato sauce
1 T. of chili powder
½ t. of cumin
A few drops of Tabasco sauce

Saute the onions and garlic in the oil and add the rest of the ingredients and simmer for awhile.

Filling:
1 lb. ground beef or turkey or boned shredded chicken
1 lb. of cheddar cheese
1 small can of chopped olives
1 small can of Ortega diced green chiles
1 small chopped onion

Brown the meat if needed. Grate the cheese. Mix the ingredients when the meat has sort of cooled.
I use the 3 doz. small corn tortillas in a pack, because they are more tender. I warm the tortillas on the burner, and use a fork to quickly turn them over. When warm I put them one at a time in the sauce, turn it and coat the other side. Take the tortilla out (tongs work great) and put it in a 9x12 dish, spoon the filling into the center and roll it up carefully, it will be hot. When you have filled the pan, pour the rest of the sauce over the top, and sprinkle with plain cheese. Bake in the oven at about 325° until hot and the cheese is melted, but not so long that the tortillas get hard or crisp, maybe 15-20 min.