Here's what you need:
24 Corn tortillas
2-3 packages of shredded cheese (I used the Mexican mix, but any combination of Monterey Jack, cheddar, and/or Colby will work)
2 cans of enchilada sauce (I used mild green chili, but there are many varieties)
Diced green onions and diced black olives
This same basic recipe can be adapted to make meat or chicken enchiladas. I would simple add shredded beef or chicken to the filling, and cut back on the amount of cheese. I served this with a side salad and yellow rice. And seriously? Yum.