1 doz. corn tortillas
2 (16 oz.) tomato sauce
6 chicken breasts, cooked & shredded
2 c. sharp cheese, grated
1 sm. can sliced black olives, drained
Wesson oil

Use a small frying pan. Add 1/2 cup of Wesson oil, let oil get hot then dip 1 corn tortilla into oil, flip over once then dip tortilla in a larger frying pan filled with tomato sauce. Dip tortilla once then place it in to 9 1/2 x 13 inch pan. Fill with shredded chicken and cheese; roll. Continue procedure with remaining tortillas.