Chicken Enchiladas - cooking recipe

Ingredients

12 corn tortillas
2 cans enchilada sauce
12 oz. Monterey Jack cheese, grated
2 to 3 c. cooked chicken, diced or shredded
1 medium onion, chopped and sauteed
sliced black olives
vegetable oil
salt and pepper to taste

Preparation

Fry tortillas, one at a time, in oil for just a few seconds to soften in large skillet.
Dip each tortilla in a mixture of 2/3 cup enchilada sauce and 1/3 cup water which has been heated in another skillet; stack on a plate.