More food for Patty and Raymond! The recipe as listed below made the above two pans of enchiladas. The instructions said you could make them soft or crispy, so I did a pan of each (soft on left, crispy on right).
2 pounds ground beef
1 small can diced ortega chilis (left these out for Patty and Raymond)
1 small can diced olives
1 small onion, peeled and diced
2 large cans enchilada sauce, warmed
3 dozen corn tortillas
2 pounds grated cheese, Jack or American or both
Brown ground beef, chilis, olives and onion. Warm tortillas and then dip into enchilada sauce. Put into a 9 x 13″ pan, 1 at a time, and spoon an ample amount of meat mixture and cheese on the sauce coated tortillas. Roll up and scoot tortillas into a corner snug against the pan. Keep filling warm tortillas, rolling and pushing against the last one until pan is full. Pour 2 soup ladles of sauce over rolled tortillas. Sprinkle grated cheese over top and bake at 350 for 35 – 40 minutes. If you want soft tortillas, cover with foil during baking and if you want crispy, leave them uncovered. Cut the remaining tortillas into wedges, fry in hot oil, drain on paper towel and sprinkle with salt.