Pour 1/2 cup enchilada sauce in the bottom of 9x13 pan. Wrap 10 corn tortillas in a wet paper towel and microwave 60-90 seconds. Spoon a small amount of filling into the middle of a tortilla, roll, and place in pan. Top with more Enchilada Sauce and shredded cheese, I like a mixture of extra sharp and pepper jack. Baked covered with foil about 30 minutes, remove foil and continue to cook another 5-10 minutes. Serve with sliced olives, green onion, cilantro and sour cream.