Rome Family Cookbook
By Mary Rome Funk

Instructions

Shred cheese (I use Monterey Jack).
Put 2 T. shortening in pan and cook corn tortillas about 1 minute on each side (till soft and plyable).
Dip both sides of tortilla in enchilada sauce.
Fill with cheese roll up and put in pan with a thin layer of sauce on bottom.
Spoon on sauce, cheese, olives and onions
Bake at 350 until cheese melts (about 10 minutes.)