1 lb. lean ground beef or cooked and cubed chicken
1 c. grated Monterey Jack or Cheddar cheese
1 (2 1/2 oz.) can sliced ripe olives, drained
1 (6 oz.) can tomato paste
1 (1 5/8 oz.) pkg. enchilada sauce mix
2 c. warm water
8 corn or flour tortillas (6 to 7-inch size)
1 1/2 c. grated Monterey Jack or Cheddar cheese

In a 1 1/2-quart casserole, crumble meat. Cook by microwave 4 minutes, stirring twice. Drain fat. Add 1 cup cheese and olives to meat. In a 2 1/2-quart casserole, blend tomato paste with enchilada sauce mix. Stir in water. Cover and cook by microwave for 8 minutes. Pour 1 cup prepared enchilada sauce in 7 1/2 x 12-inch baking dish. Dip each tortilla into remaining heated sauce. Spoon beef mixture in center of each tortilla. Fold sides of tortilla over filling and place in baking dish, seam side down. Pour remaining sauce over the top. Then top with 1 1/2 cups cheese; cover with plastic wrap. Heat by microwave for 3 minutes.

Makes 8 enchiladas.