Spray a 11x7 rectangle pan with cooking spray. Heat oven to 350.
In medium bowl, mix cheeses sour cream, onion, parsley and pepper. Mix well and set aside.
In small frying pan add enough vegetable oil to cover tortillas and heat. When hot add one tortilla at a time to soften enough to roll, turning once.
Pour enchilada sauce into a 9-inch glass pan. Dip each tortilla in enchilada sauce and place on a plate. Add 1/4 cup cheese mixture to tortilla and roll. Place in rectangular pan. Repeat steps 3 & 4 until all tortillas have been rolled and in pan. Pour remaining sauce over enchiladas.
Bake uncovered for 20 minutes or until bubbly...garnish with additional cheese, sour cream, black olives, chopped onions, and pico de gallo. Serve with spanish rice and/or refried beans.