1. Shred chicken and cheese
2. Warm enchilada sauce in sauce pan over medium heat
3. Dip tortillas into sauce, cover completely, and transfer to baking pan
4. Place handful of shredded chicken and cheese into center of tortilla and roll tortilla
5. Sprinkle extra cheese and black olives on top of all enchiladas
6. Bake on 375º for 20 min.
7. Sprinkle green onions on top.
ENJOY with Mexican rice, friends, and margaritas!