1 1/2 lbs. ground chuck or small chunks of chicken breasts

1 chopped onion

1 c refried beans

1 tsp. salt

1/8 tsp. garlic powder

1/3 c taco sauce

1 c quartered black olives

2 cans enchilada sauce, warmed

12 corn tortillas

hot oil

1 c shredded cheddar cheese

Sauté meat and onions until meat is cooked through and onions are translucent.

Stir in the refried beans, salt, garlic powder, taco sauce and black olives and heat until bubbly.

Using a pair of tongs, dip each side of the tortillas in hot oil to soften.

Measure out 1/3 cup of filling into center of each tortilla and roll.

Spread 1/4 c enchilada sauce over bottom of greased baking dish and place enchiladas into dish, seam side down.

Cover with remaining sauce and then sprinkle with cheese.