1 1/2 lb. ground beef or chicken
2 c. shredded Monterey Jack cheese
3/4 c. sliced green onions
1 1/2 tsp. pepper
3 (8 oz.) cans tomato sauce
1/2 c. green pepper
1/2 tbsp. green chilies
1 tbsp. chili powder
1/3 c. sliced ripe olives
2 pkg. tortillas

Cook and stir beef or chicken in 12 inch skillet until brown, drain grease. Remove from heat. Add to meat 1 1/2 cups, cheese, onion, salt and pepper. Cover. Heat remaining ingredients, tomato sauce, green chilies, green pepper and chili powder for 20 minutes.

Spoon 1/4 cup of meat mixture onto each tortilla. Arrange in baking dish. Pour sauce over enchiladas, sprinkle remaining cheese on top. Cook uncovered in 350 degree oven for 20 minutes.