Ingredients

3 bunches fresh cilantro, finely chopped fine (and a few sprigs for garnish)
3 bunches fresh green onion, finely chopped fine
3 cans of black olives, 2½ cans finely chopped fine, ½ can sliced for garnish and set aside.
5 cups cheddar cheese, shredded
2 x 28oz cans of green chile enchilada sauce (reserve 1 cup for topping this casserole-like dish)
30 corn tortillas
Large casserole dish or roaster

Method

Preheat the oven to 400F/200C.

Heat the sauce in pan big enough to place the corn tortillas in, to flip them over as they get soft. (If you've ever made enchiladas before, you know what I mean. You just want the tortillas to be soft enough, to stuff and roll.)

Go from the sauce to the casserole dish, heating the tortillas one at a time. Stuff them with the ingredients and roll, seam down. Top with remaining sauce, cheese and olives.

Bake for 45 minutes or until gold and bubbly.