Red Sauce Chicken Enchiladas

Red Sauce:
12 oz can of tomato paste
4 c water
2 packages of enchilada seasoning (any brand will work)

Filling:
2 C chopped cooked chicken (I used both dark and white meat)
1 c grated cheddar cheese
1 can black olives
16 oz bag frozen corn

12 Burrito/large size flour tortillas

Make sure to have your chicken ready; cooked and chopped, put in a bowl. Lightly fry the tortillas one at a time in a large skillet with vegetable oil until it is a little crisp and lightly browned on both sides. Set aside. Make your red sauce by combining two packages of seasoning, tomato paste and water. Bring to a boil, then reduce heat and let it lightly boil for 15 min, stirring frequently. I like to cover the pan with a lid so the sauce doesn't get everywhere. In the bowl with the chopped chicken, mix in 1/2 c cheese, 1 c red sauce, 1 c frozen corn and most of the black olives (save some for the topping). Put 1/2 cup of the chicken mix in each tortilla and roll it up like a burrito. Place in a 9X13 greased pan. Repeat with all the remaining tortillas, if they don't fit into the pan, just get another smaller pan to place the remaining enchiladas. Pour the remaining sauce on top and spread. Put remaining cheese and olives on top. Bake at 350 degrees for 25-30 mins, cheese should be melted and sauce bubbly. Serve with shredded lettuce and the remaining corn.