Here’s the core ingredients that are needed for the enchiladas, notice that some require prep/pre-cooking :

· Warm Flour Tortillas (Use the largest diameter flour tortillas that you can find.)

· 1 can beans (black, refried, or refried black) use them straight from the can or heat them first.

· cooked chicken or beef (2 boneless chicken breasts is what I typically use, cooked with onions and a little green pepper, and fajita or taco seasoning)

· montery jack cheese, cheddar cheese, or a mix of both.

· 1 small can green chilies  (they're not hot)

· 1 Chopped raw onion (couple pinches in each burrito)

· fresh cilantro (lightly chopped)

· sliced black olives (maybe about 6 or 8 slices per tortilla)

· Jeff’s enchilada sauce recipe on carrweb (about 2 T in each tortilla)

And here's the procedure I follow...  It's messy, so set up an assembly line of all your supplies in a row.  (mix all or some  together beforehand -For instance you can mix the olives and onion into the beans.)

Heat the tortillas, in their bag, using the microwave on high for about 30 seconds to one minute... Don't take one out till your ready to roll it.  Smear some beans on the tortilla shell, followed by each of the other ingredients listed above.  Roll each up, tucking in one or both ends as you roll it.

As you go, place each one right into a greased 9x13 baking dish.  Once you have all of them in the dish, spoon the remaining enchilada sauce over them.  Try to smear it around so that it gets all over.  It's important to make sure you get it in between each one where they touch, so that they don't stick together.  Now top with some more cheese, black olives, and what ever ingrediants you have left over, just toss it on....    Bake at 350 for 30- 40 minutes.  Serve with sour cream, and chunked tomato, Spanish rice or nothing at all.