1 1/2 lbs. chicken breast or hamburger
15 oz. can enchilada sauce
15 oz. can tomato sauce
1 med. onion, chopped fine
2 cans chopped olives
Grated cheese

If using chicken, chop fine, brown chicken or hamburger (drain off grease). Mix enchilada sauce, tomato sauce and chopped onion. Have corn tortillas on hand, warm them one at a time in oil in same skillet.

Take out of oil and dip in sauce. Lay on a plate and fill with meat, grated cheese and olives. Fold sides over center and lay in baking pan. Cover with rest of sauce and grated Monterey Jack cheese and chopped olives. Bake at 375 degrees until cheese melts. Can be made ahead and frozen, but freeze the sauce separately from the rolled up enchiladas.