Easy to make and delicious. Maybe not authentic Mexican but a great weeknight dish nevertheless!!!
Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.
Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.
Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.
Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.
Sprinkle the enchiladas with the remaining salsa and enchilada sauce. Sprinkle with the sliced olives, then cover the casserole with the shredded cheddar cheese. Bake them in the hot oven, uncovered, for about 20 to 30 minutes, or until the cheese is bubbly.