8 oz. sour cream
2 c. shredded Monterey Jack cheese
1 onion, chopped
3 1/2 oz. olives, chopped
3/4 c. salad oil
8 to 10 tortillas
14 oz. enchilada sauce
1/2 c. shredded Cheddar cheese

Combine sour cream, Monterey jack cheese, onion and olives in small bowl and mix well. Heat oil in deep skillet and fry tortillas until limp, turning once. Drain on paper towels. Spoon enchilada sauce on opposite sides of each tortilla. Place 2 tablespoons sour cream mixture in center of each tortilla. Roll up and place seam side down in 13 x 9 inch baking dish. Spoon remaining sour cream mixture over tortillas. Sprinkle with Cheddar cheese. Bake at 350 degrees for 15 to 20 minutes.