4 (6-inch) Old El Paso flour tortillas
1/4 cup Old Paso Enchilada sauce
2 tablespoons olive oil
1 white onion, sliced thinly
1 green bell pepper, seeds and membranes removed and diced finely
1 red bell pepper, seeds and membranes removed and diced finely
1 yellow bell pepper, seeds and membranes removed and diced finely
1/3 cup sliced olives
2 cups Mexican shredded cheese
1/2 avocado, diced
1/4 cup sour cream
1/4 cup cilantro, chopped