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ENCHILADA PIEIngredients:6 corn tortillas oil for softening tortillas2 bunches green onions, sliced12 oz. salsa or taco sauce1 (8 oz.) can pitted black olives, sliced2 cups shredded cheddar cheese2 cups shredded Monterey Jack cheese Method:Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil over medium heat. Dip each tortilla into oil and fry a few seconds until it blisters and becomes limp. Remove with tongs and drain briefly. In a 2 quart casserole dish, alternate layers of tortillas, onions, salsa, olives and cheese. Cover and bake for 20 - 25 minutes. Yield: Makes 6 servings.