On to enchildadas...mmmm...have I mentioned here before just how much I love Mexican food? I think it is in my blood after having lived the majority of my life in Texas. These were really good. Sadly, they were really time consuming as well. Too much so for me. I don't understand why you had to lightly fry the tortillas before then dipping them in the enchilada sauce and rolling them up. I also think that this would be so much easier to do as a casserole. Not as pretty of a presentation, to be sure, but easier. The next time I make it, I will put some sauce on the bottom of the pan, add a layer of tortillas, followed by layers of meat, olives, onions, and cheese before adding more sauce and starting over again. I really think this would be just as satisfying. And I'll get a chance to try it today, because I had SO much meat left over! Corn tortillas are small, and there is just no way to stuff 1 1/2 pounds of meat mixture into 14 tortillas! I had leftover sauce, too. Anyway, I highly recommend that you try this recipe. I doubt you'll be disappointed - even if you decide to do the very time consuming variety.