• Preheat oven to 350℉.

Prepare tortillas:

• Preheat a frying pan on the stovetop, add vegetable oil. Using metal tongs, cook each tortilla in the hot oil, until soft, about 30 seconds on each side. Drain on paper towels.

Assemble casserole:

• Pour just enough enchilada sauce in the bottom of a medium baking dish to cover the bottom, about a half a cup.
• Arrange 4 tortillas in a single layer and top with enchilada sauce. Cut tortillas to fit if needed.
• Top the layer of tortillas with a layer using 1/2 the chicken.
• Top the chicken with a third of the shredded cheese.
• Top shredded cheese with half the sour cream.
• Pour about a third of the remaining enchilada sauce over the sour cream.
• Repeat layers; 4 tortillas, enchilada sauce, remaining chicken, third of the cheese, remaining sour cream, third of the enchilada sauce.
• Top with final layer of 4 tortillas and top with enchilada sauce.
• Add a final layer of cheese and finish with the sliced black olives.
• Bake 45 minutes in the preheated 350 degree oven until hot and bubbly and heated through. Cheese should be melted and starting to lightly brown along the edges of the casserole dish.
• Remove from oven and allow the casserole to cool for 15-20 minutes before serving. This gives it time to set up so it won’t be runny when you cut into it to serve.