Combine all sauce ingredients and simmer while preparing the rest of the enchiladas as directed below.
Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done.
Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish.
Repeat until all tortillas are used or dish is full.
Pour sauce on top and cover with cheese and olives.
Bake at 350°F for 20-25 minutes or until heated through.
Look for corn tortillas labeled as "super soft" to avoid issues with the tortillas breaking when you assemble the enchiladas. If your tortillas are breaking when you roll them, you can either dip them into the enchilada sauce before filling, or you can steam them in the microwave for 10-15 seconds covered with a damp paper towel.To freeze enchiladas, place filled enchiladas in a freezer- and oven-safe pan and cover with foil. Package sauce, cheese, and olives separately and assemble before cooking. Label with “Ground Beef Enchiladas: Thaw completely, pour sauce over enchiladas, and top with cheese and olives. Bake at 350°F for 20-25 minutes or until heated through.”