1 doz. corn tortillas
1 lb. Longhorn cheese, shredded
1 lb. Monterey Jack cheese, shredded
1 sm. can black olives, diced
4 green onions, diced
1 lg. can OR 2 (8 oz.) Macayo enchilada sauce
Oil

Mix the 2 cheeses together in bowl. Add other ingredients. Heat oil in pan to very hot. Dip corn tort.