1 lb. ground beef
1 small onion, diced
1 4 oz. can diced green chiles (optional)
10 flour tortillas
2 1/2 cups red enchilada sauce, canned or homemade
2 cups cheddar cheese, shredded
El Sol hot salsa and sour cream for topping

Preheat oven to 350 degrees. Heat a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned. Add onion and green chiles. Saute until onions are translucent. Remove from heat and set aside. Add 1/2 cup of sauce to a 9″ x 13″ baking pan. Spread it around so it coats the entire bottom of the pan.

Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling tortillas. Place the tortillas side-by-side in the pan. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Top with cheddar cheese and olives. Cover the dish with foil and bake for 20 minutes. Take off the foil and let the cheese melt (about 5 minutes). Top with El Sol Salsa (hot) and sour cream. Serve immediately.