CHEESE MEXICAN ENCHILADAS

CHEESE MEXICAN ENCHILADAS

1 dozen corn tortillas 1 (6 oz.) can diced olives 2 (1.62 oz.) pkgs. enchilada sauce mix 2 (5 oz.) cans tomato paste   Heat oven to 350 degrees. Begin by preparing the cheese and onion filling. Grate cheese separately and place in separate containers. Chop onions until they are very fine and place them aside as well.To prepare the tortillas, heat skillet with a little oil until hot. Place one tortilla at a time until they are soft and then place them aside on a paper towel and keep warm. To prepare the sauce, combine the two mixes, 2 cans of tomato paste, and 6 cups of warm water in a saucepan. Blend thoroughly. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Keep warm. FILLING: 1 lb. Jack cheese 1 lb. med. sharp cheddar 1 lg. onion   Making the enchiladas: Begin by dipping the tortillas in the enchilada sauce. Fill with the two types of cheese and a little bit of onion. Roll the tortilla and place in an 8 x 12 baking dish. When finished, place the remaining cheese over the top of the rolled tortillas.   Sprinkle the diced onion over the top. Generously place the remaining enchilada sauce over the entire contents. Place in oven at 350 degrees for 25 minutes or until bubbly. Serve with Spanish rice and beans.