1 lb. lean ground beef (mince)
1 small onion, chopped
1 jar enchilada sauce
10 flour tortillas (10 inches)
2 cups shredded cheddar cheese
1/2 cup shredded jack cheese
1 can black olives (drained)
Sour Cream

PREPARATION:

1. Preheat oven to 350 degrees (180 UK). In a medium skillet over medium heat , cook the ground beef and onion until beef is evenly browned and onion is tender.

2. Pour 1/4 of the enchilada sauce into the bottom of a 9x13 baking dish.

3. On each flour tortilla place an equal portion of the beef mixture, and small portions of the cheese, reserving at least 1/2 cup of the cheddar cheese for later.  Tightly roll the tortillas and place seam side down in the baking dish.

4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and black olives.

5. Bake for about 20 minutes, or until the sauce is bubbly and the cheese melted.  Serve with a spoonful of sour cream on top of each enchilada.

I also like to add jalapenos to the beef mixture for a bit of extra spice, but make sure you remove the seeds first!