4 1pkg. of whole wheat tortillas 2pkgs. shredded Mexican cheese 2small cans of sliced black olives, drained 1small onion, diced 1small can diced chilies 2canenchilada sauce 1pkg. of whole wheat tortillas 2pkgs. shredded Mexican cheese 2small cans of sliced black olives, drained 1small onion, diced 1small can diced chilies 2canenchilada sauce Preheat oven to 400 degrees Build layers of tortillas, cheese, olives, onions, chilies, then the next tortilla and so on in a glass bowl or tall deep casserole dish. Slowly pour enchilada sauce over the top. Bake for 30 minutes or until bubbling. Cut into pie-shaped wedges and serve. I often add leftover meat and/or corn and drained, canned black beans to this. We top it with salsa and a bit of sour cream. Quick, easy, and yummy!