In a large Frying Pan add the Canola Oil and Turn on Medium High Heat to Warm Oil.
Open the Cans of Red Enchilada Sauce and place in large Bowl.
Take the Cheddar Sharp Cheese and cut 12 – ½” Slices. Then Grate the Rest of the remaining Cheese.
Prep the Tomatoes and Avocados
Take a Corn Torilla and add to the warm Oil and cook for about 60 seconds per side then flip over and cook other side for 60 seconds then remove from oil and place on plate lined with a paper towel. Repeat until all Corn Torillas are cooked.
Take out a 9 x 13 Baking Pan
Take a Cook Corn Torilla and dip into the Red Enchilada sauce then place on a plate.
Add 1 Slice of Cheese in the middle of the Corn Torilla then roll up and place in the pan. Fold to the bottom. Repeat until all the Torillas are done.
Pour the Rest of the Remain unused Red Enchilada Sauce over all the 12 Torillas filled with Cheese.
Sprinkle the Rest of the Grated Cheese over the Red Sauce.
Place in the Oven and cook for 10 – 20 minutes until Cheese is Melted or Bubbling.
Remove from the Oven and top with Tomatoes, Avocado, Slice Black Olives.