Ground Beef Enchilada

1-1/2  lb.		ground beef
1  pinch		of cumin
12		wheat tortillas [recipe]
1/4  cup		ripe olives, chopped
4  ounces		grated Cheddar cheese
1  cup		onion, chopped
3  teaspoons		salt
1		clove garlic, minced
2  tablespoons		oil
2  cups		chicken broth
1  tablespoon		chili powder
1/4  cup		flour
10  ounces		tomato sauce

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Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese.
Can substitute cooked chicken for ground beef.

Sauce
Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.