1. Fry all tortillas in cooking oil approximately 20 seconds on each side- set aside on a plate.
2. Cut olives into 3 slices place in a bowl.
3. Mix Cheddar and Mozzarella cheeses in a bowl.
4. Open enchilada sauce and pour into a bowl for easy dipping.
5. take cassarole dish and pour enough enchilada sauce in so it coats bottom of dish.
6. Dip 1 tortilla into sauce add cheese mix and 3 slices of olives, then roll. Place enchilada role in the farmost corner of dish.
7. Repeat until dish can hold no more enchiladas.
8. Sprinkle cheese mix and place 3 olives on the top of each enchilada, then pour a approx. 1 cup of enchilada sauce over everything and sprinkle a little more cheese over sauce.
9. place in oven at 375 degrees. Cook for 20 minutes or until cheese has melted on the inside of enchiladas. check after 15 minutes.
10. Take out of oven and serve immediately or store in fridge and eat later.