Preparation
1. Heat tortillas, one at a time in a warm skillet. Use a little Pam as needed to keep moist.
2. Roll a small amount (large tablespoon) of cheese in each tortilla. Roll as tightly as possible. This can be done as the next tortilla is heating.
3. Pack the enchiladas tightly in a 8x10 pan.
4. Cover with balance of the cheese.
5. Mix the salsa and cream and pour evenly over the top. Do not mix until ready to use or it will curdle.
6. Sprinkle ripe olives over top (optional).
Bake in 350 oven until cheese starts to brown.