1 (28 oz.) enchilada sauce
1 med. onion
4 c. grated Cheddar cheese
1 (4 oz.) can sliced black olives, drained
1 (12 count) pkg. tortillas
2 c. grated Monterey Jack cheese

Spread 1 cup enchilada sauce in 9 x 13 inch dish. Combine onion, Cheddar cheese and half the olives in bowl. Place heaping 1/3 cup mixture on each tortilla. Roll to enclose filling. Place seam side down in prepared dish. Pour remaining enchilada sauce over top. Sprinkle with Jack cheese and remaining olives. Bake covered with foil at 350 degrees for 30 minutes. 6 servings.