Preheat oven to 350° and spray a small oblong baking dish or an 8 x 8 baking dish with a non stick spray. Set aside.

In a frying pan, heat oil over medium heat. Stir in potatoes, onions, garlic, salt and pepper.

Cook potatoes until brown and crispy, add a little bit more oil if needed.

Stir in black beans, diced green chilies and ¾ can of sliced olives.

Heat thoroughly.

In a small sauce pan, heat enchilada sauce over low heat.

Add a small amount of green enchilada sauce to bottom of baking dish.

Heat up each corn tortilla over medium/low heat, on the burner, then add bean/potato mixture and cheese to each corn tortilla and roll up.

Place each rolled tortilla in the bottom of an oblong baking dish.

Continue until all the tortillas have been used (can place on top of each other in baking dish).

After all tortillas are used, pour remaining green enchilada sauce over the top of all the enchiladas.

Sprinkle with the remaining cheese and then top with remaining olives.

Cover with foil and bake for 55 minutes or until enchiladas are heated through.

Serve with some rice and beans.

Enjoy!