1 1/3 c. vegetable oil, divided
1-2 cloves garlic, finely minced
1 (28 oz.) can enchilada sauce
1/2 tsp. cumin
2 1/2 tbsp. flour
2 1/2 tsp. cold water
2 tsp. chopped cilantro (optional)
2/3 c. onions, finely chopped
1/2 c. chopped ripe olives
4 c. shredded Cheddar cheese
1 (9 1/4 oz.) can tuna, well drained
1 (12) pkg. fresh corn tortillas

1. Heat 1/3 cup oil in a saucepan and saute garlic lightly. Add enchilada sauce and cumin. Combine flour and water in a small bowl until smooth; add to sauce, stirring constantly. Heat sauce until thickened and smooth. Keep warm.

2. Combine cilantro, onions, olives, 2 cups of cheese and tuna. Blend lightly and set aside.

3. Heat 1 cup oil in skillet over moderate heat. Fry tortillas lightly, one at a time, until soft and flexible but NOT crisp. Dip into sauce to coat each side.

4. Pour 1/3 cup sauce into bottom of 13 x 9 x 2 inch casserole dish or pan. Fill each heated sauced tortilla with 1/2 to 2/3 cup of tuna filling mix. Roll each and place seam side down in single layer in the casserole dish.

5. Sprinkle remaining cheese over enchiladas and cover with 1 1/2 cups of sauce.

6. Cover with a bubble of foil. Bake in a preheated 350 degree oven for 25-30 minutes. When hot and bubbly, serve with remaining sauce. Serves: 6-8.