Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    corn tortillas
   6      cups          enchilada sauce
   2      medium        onions -- chopped
   2      pounds        cheddar cheese -- shredded
   1      6 ounces can  ripe olives -- sliced
   1      cup           oil
                        shredded lettuce

Preparation:

Grease crockpot. Pour 2 cups enchilada sauce into shallow dish or round cake pan. Pour 2 cups enchilada sauce into bottom of crockpot. Heat oil in frypan, fry tortillas one at a time in hot oil until soft and pliable, only a few seconds. Drain on paper toweling. Dip tortilla into sauce in shallow dish. Add cheese and onion and roll tortilla. Repeat with remaining tortillas. When all are rolled, place in greased crockpot. Pour remaining sauce from shallow dish plus remaining 2 cups over tortillas and top with remaining cheese. Cover and heat at 280 degrees F until the cheese melts and the sauce is bubbly. Top with shredded lettuce and sliced olives for serving.