Place refried beans in a microwavable bowl and heat in microwave for 4-6 minutes until warm.
Make the Enchilada Sauce
While the meat is simmering, prepare the Homemade Enchilada Sauce. Allow to simmer for 15-18 minutes.
If you would prefer to use a canned enchilada sauce, please follow the product instructions for heating.
Assemble the Enchiladas
When ready to assemble the enchiladas, heat a skillet with 1-inch of vegetable oil. When hot, add corn tortillas to the oil, turning and cooking each side 6-8 seconds. Place on paper towels to catch the oil.Corn tortillas are prone to splitting when they are rolled. To help reduce breakage, I've found the above process works the best. Alternately, you may warm them in the microwave, sandwiched between damp paper towels. Heat them for 3-4 minutes. Then keep them warm by covering them with a plate or tray.
Coat the bottom of an oblong baking pan with baking spray and pour 1/2 cup of enchilada sauce on the bottom of the pan.
Line the prepared taco meat and/or refried beans on the edge of a warmed corn tortilla. Sprinkle with shredded cheese.
Tightly roll the tortilla and place seam-side down in the prepared baking pan. Repeat until the pan is filled.
Pour the remaining enchilada sauce over the tortillas. Then sprinkle with the remaining grated Monterey Jack or cheddar cheese, and sliced black olives.
Place them in the preheated oven to bake for 35-40 minutes until they are good and bubbly. Serve 8-10.