Recipe from Indi Akers of La.

1-10 oz. can Mexican Festival Rotel Diced Tomatoes With limes and cilantro (drained)
14-flour or corn tortillas
1-19 oz. can Old El Paso Enchilada Sauce
2 lbs. shredded Colby and Monterey Jack cheese
1-diced tomato
1-bunch cilantro (chopped)
1 can sliced black olives (drained)
13"x9" baking pan

Preheat oven to 350 degrees farenheit.  Soften tortillas in between 2 wet paper towels in microwave for 45 secs.-1min.  Pour enough enchilada sauce to cover bottom of pan.  Spread 1 Tblsp. of enchilada sauce in middle of first tortilla.  Grab a handful of cheese-sprinkle vertically on top of sauce in tortilla.  Place tortilla on a flat surface and roll up.  Place in baking pan on small side of pan.  Repeat the above steps until all the tortillas are used.  Pour remaining enchilada sauce over rolled tortillas, cover with remaining cheese. Garnish with tomato, cilantro, and black olives. Bake for 30 mins.