1 dozen corn tortillas
1 1/2 lbs. Cheddar cheese, shredded
1 c. sliced black pitted olives
1/2 c. diced green onion
1 (16 oz.) can red chili
1/2 c. diced onions
1/2 c. cooking oil

In a large deep skillet, warm oil, tear tortillas in 1" square pieces. Stir in hot oil until soft. Add diced onions and stir. Add red chili until completely covered. Spread cheese, green onions and olives over the top. Cover and simmer until the cheese is melted. Add 1 pound cooked hamburger for Beef Enchiladas.