1 doz. tortillas (corn)
1 can Las Palmas enchilada sauce
1 can olives
1 can chopped Ortega chilies
1 bunch green onions, chopped
1/2 lb. Monterey Jack cheese
1/2 lb. Cheddar cheese
4 tbsp. oil

Fry corn tortillas lightly in oil. Set on paper towels. Take one tortilla at a time and fill using the following: 1 tablespoon Monterey Jack and 1 tablespoon Cheddar cheese, 1 teaspoon chopped green onions, 1 teaspoon chopped Ortega chilies, 2 olives, and 1 tablespoon of enchilada sauce.

Roll the ingredients up in the tortilla and set in an ungreased casserole dish. Repeat procedure until all tortillas are used. Cover tortillas with the remaining ingredients. Bake at 275 degrees for 40 minutes, uncovered.