Directions:

Cook rice according to package directions. Stir crabmeat, onion, 1 cup cheese and 3 tablespoons enchilada sauce into cooked rice. Heat oil in small skillet. Heat tortillas, one at a time, until soft. Drain on paper toweling. Spread each tortilla down center with about 1/4 cup rice mixture. Roll up. Arrange in 13 1/2 x 8 1/2-inch baking dish. Pour remaining enchilada sauce over tortillas. Cover with aluminum foil, crimping it tightly to edges of dish. Bake at 350 F. for 25 minutes. Uncover. Sprinkle with remaining cheese. Return to oven until throughly heated and cheese melts, 5 to 10 minutes. Top with sour cream; garnish with olives if desired.