1. Place oil in large, deep skillet over medium-high heat. 2. Add onion, garlic and chilis. Stir until onions soften. 3. Add ground meat, saute until cooked through. Drain only if you used non-lean meat. Return to skillet. 4. Stir in corn, 1/2 of one can of the enchilada sauce (shake cans before opening), and sour cream (optional). 5. Cover and simmer for 10 minutes on low. Then turn off and let it COOL. 6. For assemby: 7. Pre-heat oven to 350F 8. 9 X 13 glass casserol with 1/2 can enchilada sauce on bottom, 9. 3 dinnersize paper plates, each with a paper towel. 10. grated cheese 11. 12 tortillas. 12. Place 1 Tbsp oil in a small skillet on med-high, warm each tortilla about 15 seconds per side until softened. You may need to add more oil after 4 tortillas. Place 4 warmed tortillas on each plate, and cover with additional paper towel to absorb any excess oil. When all 12 tortillas are warmed, begin assembly. Start with coolest tortillas to avoid burning your fingers. In the center of each tortilla add 3 tablespoons of meat, a sprinkle of cheese, and roll. Place seam side down in casserole dish and repeat until all 12 are in pan. I usually do 10 in a row, and 2 more end to end to fill the casserole. Pour second can of enchilada sauce slowly over the enchiladas,( use a brush to make sure you cover all the tortillas or you will get a crunchy piece). Sprinkle the rest of the cheese, olives and jalapenos if desired (If I am making one mild and one spicy batch, I put jalapenos on the spicy ones to "label" them). 13. Bake @350 F for 25-30 minutes, or until bubbly. Let cool at least 5 minutes before serving or they tend to fall apart. 14. If needed can be made a day ahead. Assemble the enchiladas and add the 2nd can of sauce and cheese topping just before baking. ---------------------------------------------------------------------------
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