1 1/2 lb. ground beef
3 tbsp. oil
pinch of cumin
12 corn tortillas
1/4 cup ripe olives, chopped
1 1/2 cups grated Cheddar cheese
3/4 cup onion, chopped
3 cups enchilada sauce (see below)
2 tsp. salt
oil, for frying

Sauté meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over.

Bake at 375°F for 20 minutes. Sprinkle with grated cheese.

Note: Can substitute cooked chicken for ground beef.

ENCHILADA SAUCE:

1/4 cup onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 cup all-purpose flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce

Sauté onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes.

Makes 1 quart.