2 cans (10 oz each) Old El Paso enchilada sauce
1 can (4.5 oz) chopped green chiles
1 package flour tortillas for soft tacos
2 cups shredded Cheddar cheese
Black olives, sliced
Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In a nonstick skillet, cook beef and drain. Stir in 1/2 cup of the enchilada sauce, the olives and chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.