Heat enchilada sauce and keep it warm on the stove.
Heat vegetable oil to soften the tortillas. Using kitchen tongs, slide a
tortilla into the hot oil, but instead of taking it out after a few seconds,
allow it to cook until it is just barely semi-crisp, that is, still pliable
but becoming crunchy.
When the tortilla is the proper texture, remove it from the oil and place
it in the warm sauce. Immediately place another tortilla into the oil to cook.
When this second tortilla is almost crisp, remove the first tortilla from the
sauce to a serving plate, sprinkle on some cheese, onions and olives, then place
the second tortilla in the sauce.
Continue in this manner until all 12 tortillas have been added to the stack,
as well as a final topping of cheese, olives and onions. After the final topping
of sauce, add a dollop of sour cream.