Start by preheating the oven to 350 degrees. In a large skillet over medium high heat, brown about 1 1/2 lbs of lean ground beef with about 1/4 C tapatio (this can be left out to eliminate the spicy heat). Once browned, drain most of the grease off and return the meat to the skillet. Sprinkle about 1 packet of taco seasoning (or enough to cover if not using packets) and about 1/4 C water over the meat. Heat over medium heat and stir to combine (it should not be wet, so cook till the water cooks off if it is). Once done, turn off the heat and set aside.
Shred some cheese, dice an onion, open the can of red enchilada sauce, open the can of sliced olives, grab your burrito sized flour tortillas, and grab some toothpicks. Spray a baking dish with cooking spray and set aside. Let get to building! Lay out your tortilla, pile on some meat, add diced onion, olives, and some cheese. Wrap it one side then the ther and hold it with a couple toothpicks. Carefully move it to the baking sheet. Repeat for remaining tortillas. Once all enchiladas are built, spray with cooking spray over the top, pour enchilada sauce over the top, add more cheese to coat the top, and then garnish with olives and onions. Bake for about 15 minutes or till the cheese is melted and the edges look like they are crisping up nicely.
Serve using 2 spatulas (otherwise they fold and don’t look as nice). Enjoy!
Note: sometime I’ll try with the sauce inside instead of on top because I love the crunch of the tortilla. If you do it, please let me know how it goes!