Enchiladas

• 12 corn tortillas
• 3 cans enchilada sauce (mild)
• 1 lb. hamburger
• 1 can refried beans
• 2 tomatoes, chopped
• green onions, chopped
• 1 can black olives, chopped
• 1 can green chillies, chopped
• Monterey Jack cheese, shredded
• Cheddar and Colby cheese, shredded

1. Brown hamburger.
2. Add refried beans and 1/2 can of enchilada sauce.
3. Dip tortillas, one at a time, in hot Crisco, just a couple of seconds.
4. Drain on paper towel.
5. Fill each with meat mixture, tomatoes, onions, olives, chillies and lots of cheese.
6. Roll up. Lay in a 9 x 13-inch pan, with folded side down.
7. Fill and roll all 12 tortillas.
8. Before baking, top with rest of enchilada sauce and shredded cheese.
9. Bake at 350u0b0 for 25 minutes.
10. Let stand a couple of minutes before serving.

corn tortillas, enchilada sauce, hamburger, beans, tomatoes, green onions, black olives, green chillies, cheese, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077622 (may not work)