12 corn tortillas
12 canned, peeled green chilies
6 to 8 oz. Monterey Jack cheese, shredded
Oil or lard for frying
1 c. sour cream
3 tbsp. milk
1/2 tsp. salt
Salsa to taste
Ripe olives, sliced
Green chilies, chopped

Blend sour cream, milk and salt until smooth. Set aside.

Fry tortillas, one at a time, in hot oil just until soft. Drain quickly on paper towel. Place chili strip and shredded cheese on one half of tortilla; add salsa to taste. Fold tortilla to cover filling and place in 9 x 9 inch baking pan. Repeat until all tortillas and filling are used, overlapping tacos in pan. Spread sour cream mixture over tacos. Garnish with ripe olive slices and/or chopped green chilies. Cover with foil and bake in preheated, 350 degree oven for 10 minutes; uncover and cook 5 minutes longer.