1 lb. Cheddar cheese
1 lb. Jack cheese
1 sm. onion, chopped
1 can sliced olives
12 corn tortillas
1 (10 oz.) can red chilies sauce
1 (10 oz.) can enchilada sauce

Grate cheese, chop onion, put into large bowl. Add olives and mix up. Warm tortillas in microwave 6 at a time for one minute; put about 1/4 cup cheese mixture into tortilla and roll up and pat into glass baking dish sprayed with Pam. Bake at 425 degrees for 10-15 minutes.

RICE:

1 c. uncooked rice
1 1/2 c. water
1/4 c. tomato sauce
1/2 tsp. cumin
1 clove garlic, minced
Salt
3 tbsp. oil

Put oil in medium saucepan over medium-high heat. When hot add rice and cook, stirring for 2 or 3 minutes. Add garlic. Mix water and tomato sauce together and pour into rice, add cumin and salt. Simmer covered for 20 minutes on low heat.