12 corn tortillas
1 cup oil
28 oz can enchilada sauce
1 large onion, chopped
1 lb Monterey Jack cheese, grated
4 oz can sliced olives
1 green onion, finely chopped

Saute onion in a little butter or oil just until transparent. Set aside. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish. Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese. Serves 4-6