1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. Longhorn cheese, shredded
1 can black olives, diced
1 sm. can green chilies
1 (16 oz.) sour cream
1 doz. corn tortillas, dip in hot oil
4 green onions, diced

Mix ingredients together, except green onion and a little cheese that will be used on top of enchiladas. Heat oil on stove in saucepan. Dip tortillas 1 at a time in hot oil. Coat well, but not until stiff. Fill each tortilla with mixture, roll and place sides that come together face down in pan. Complete with all 12, top with remaining mixture to cover enchiladas. Then top with extra cheese and green onion. Bake at 375 degrees 20 minutes, or until completely heated through.