1. Chop onions and drain olives and set aside.
2. Heat up 2-3 inches of oil in a large pan.
3. In a big pot pour both cans of enchilada sauce, crushed garlic, and cornstarch mix. Heat until thick.
4. Have a glass cooking pan ready with enchilada sauce coating the bottom.
5. Cook corn tortillas one at a time in oil until slightly stiff them dip in sauce and place in glass cooking pan.
6. Fill corn tortilla with cheese, cheese, onion, olives, and meat but leave enough room to roll.
7. Continue with the last two steps until pan is full of enchiladas. Cover the top with sauces and sprinkle with cheese.
8. Heat in 350-degree oven for 20-30 mins till all the cheese is melted together.
9. Serve with
Refried Beans and
Fideo.
