1 dozen corn tortillas
1 lb. cheddar cheese
2 sm. cans diced olives
1 lg. onion
1 can bouillon soup
1 can Las Palmas
Red chili sauce (same size as soup can)

Grate cheese; chop onion medium fine. Mix cheese, onion, olives in bowl. Warm tortillas until soft and pliable. Place heaping tablespoons of cheese mixture on tortilla and roll. Place rolls in cooking dish until all 12 are there.

If any mixture is left. Put over top of enchiladas. Mix bouillon and chili sauce, and pour over enchiladas. Bake at 350 degrees for 30 minutes.