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1
Grate all cheese, finely chop onion, slice olives and drain all juice out of chilies.
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2
Pour enchilada sauce in a bowl (wide enough to lay a tortilla in).
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3
With your hands in a large bowl, mix chilies, 3/4 cheese, onions and 3/4 olives together until chilies are in very thin strips and everything is mixed well.
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4
Add salt.
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5
Heat oil.
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6
Dip 1 tortilla in hot oil (use tongs) until tortilla is soft, about 2 seconds on each side.
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7
Lay soft tortilla in sauce, then in cake pan.
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8
Fill with 1 tablespoon of chili mixture.
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9
Roll and slice to corner.
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10
Repeat until chili is gone. May layer.
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11
Pour sauce over top, then cheese and olives.
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12
Bake at 325u00b0 for 20 minutes.
