Beef Enchiladas

1 recipe Basic Border Beef
8 large corn tortillas
1 recipe Enchilada Sauce
4 finely chopped green onions (white part only)
4 ounces shredded Monterey and/or Cheddar cheese
vegetable oil

Brush the tortillas with oil on both sides and place on a cookie sheet. Bake for 3-4 minutes in a 350 degree oven, they should be soft and pliable. Coat the bottom of a baking dish with a little of the Enchilada Sauce. Pour the remaining Enchilada Sauce into a bowl or pie pan that is wide enough for the tortillas. Add the chopped green onion to the Basic Border Beef and mix well. To assemble the enchiladas dip each tortilla in the sauce, drain any excess, then fill generously with the beef mixture. Roll into an enchilada and place seam side down in the baking dish. When all of the enchiladas have been assembled in the baking dish brush them with any remaining sauce. Top with the shredded cheese. Bake in a 350 degree oven for 15-20 minutes. Garnish with sour cream, sliced ripe California black olives and chopped fresh cilantro.