8 corn tortillas
10 ounces red enchilada sauce
13 cup water
7 ounces canned tuna, drained and flaked
1 lb monterey jack cheese, grated
13 cup onion, chopped
5 black olives, sliced (optional)
Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften. Mix the enchilada sauce with the water. Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole. Pour the rest of the sauce into dish deep and wide enough to dip tortillas into. Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce. Make two more layers like this and top with the last two tortillas and the remaining cheese. Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes. It looks pretty if you sprinkle sliced black olives over the top before serving.