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1
Heat oven to 350u00b0F.
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2
Pour oil into a skillet and heat up. Place a small piece of tortilla in to see if it sizzles. If it does, oil is ready. Fry each tortilla on both sides quickly; you only want it warmed, not crisp. Remove and place on paper-towel-lined tray.
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3
After all tortillas are done, turn off stove and place skillet on back burner to cool. Open the can of green chilies and drain in colander. Open can of enchilada sauce and pour some to cover bottom of 13x9 in pan.
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4
Pur remaining enchilada sauce into a pan (I use a pie pan) for dipping. Place grated cheese in another pan. Open can of olives, drain, and pour into a bowl.
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5
Pick up a tortilla and dip both sides in sauce, lay on a plate. Tear open a chili and lay it flat on the tortilla. Cover with cheese and small amount of sliced olives. Roll up and place in sauce-covered pan. If you don't quite have 12 chilies, you can split the larger ones to make up the difference. Continue until all tortillas are filled and in the pan.
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6
Pour remaining sauce evenly over all the filled tortillas and use all the leftover cheese cover the tortillas. Cover pan with foil and bake 25 minutes. Remove foil and bake about 20 more minutes.
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7
Garnish with sour cream and salsa. As a side dish, warm canned refried beans in a pan and garnish with more cheese.
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8
This is same recipe I use with shredded chicken, beef and pork, and turkey.
