1 dozen corn tortillas

SAUCE:

1/2 pt. salad oil
4 tbsp. flour
1 can red chili sauce (recommend Las Palmas brand)
1 (#2) can chopped tomatoes
1 can chili without beans

FILLING:

1 1/2 lb. ground round, cooked
1 clove garlic
2 onions, chopped
1 lb. grated cheese
1 can pitted black olives

Dip one tortilla in sauce to soften. Layer meat, onion, cheese, broken olives, and spoonful of sauce on tortilla. Roll tortilla and secure with toothpick. Place in 13 x 9 inch pan which has been coated with sauce. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.