Ingredients
4 cups chicken, deboned and skinned, roughly chopped
6 cups shredded cheddar and jack cheese mixture, divided into two 3 cup quantities
3 cans (10 oz. each) enchilada sauce
1 can (7 oz.) diced green chilies
2 cups sliced black olives, divided into two 1 cup quantities
1 tbsp. extra-virgin olive oil
6 10-inch corn tortillas

Directions
Preheat oven to 375 degrees F. Coat a 9x13x2-inch baking dish with olive oil.

Combine the chicken, 3 cups of cheese, 1 can of enchilada sauce, diced green chilies and 1 cup of sliced black olives in a mixing bowl.

Divide the chicken mixture onto the 6 tortillas. Roll each tortilla and place seam side down in the baking dish. Cover the enchiladas with the remaining enchilada sauce, the remaining 3 cups of cheese and the remaining 1 cup of sliced black olives.

Bake the enchiladas on the middle rack of the oven for 60 to 75 minutes or until the middle of the enchiladas register 165 degrees F on a meat thermometer.