3 doz. corn tortillas
Oil for frying
1 sm. onion, finely chopped
1 (4 oz.) can chopped olives
2 cans enchilada sauce
Grated Cheddar cheese (1 lb.)
Grated Monterey Jack cheese (1 lb.)

Heat oil in electric skillet until hot. Fry tortillas in hot oil for about 5 seconds on each side. Drain on napkins. Heat enchilada sauce until boiling, then simmer. Dip tortilla in sauce until coated. Place tortilla on plate. Spoon 1 teaspoon onion-olive mixture lengthwise on tortilla.

Sprinkle shredded Jack-Cheddar over onion-olive. Roll tortilla, place on cookie sheet. Repeat with remaining tortillas. Pour rest of sauce over rolled tortillas to lightly coat. Spread more Jack-Cheddar cheese over tortillas. Bake in 350 degree oven for 15 minutes or until enchiladas are thoroughly heated and cheese melted.