Frozen onions go in the bottom of the crockpot first.
Pour in the tomato sauce, enchilada sauce, diced tomatoes, and chili beans — juice and all, nothing gets drained.
Drain the olives and add those.
Stir, cover, HIGH for 3½ hours.
Cut the tortillas into wedges.
Turn it to LOW. Stir in the sour cream until it’s smooth, then the cheese a handful at a time.
Add the chives, tortillas, and green onions.
Cover for 10 minutes on LOW.
Bowls, then Chili Cheese Fritos on top.
