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Lightly cook the corn tortillas in a little oil and hot skillet to
soften them. Combine the sauces and sour cream in a bowl.
Take a cooked tortilla and dip both sides in the sauce (your hands will get messy so have
everything ready to assemble before you
start dipping tortillas). Put some chicken, olives, green chilies,
and cheese in the tortilla. Roll and place in 9x13 greased baking
dish. Keep repeating until you run out of fillings. You may fill
more than one pan, depending on how much chicken and
toppings you have. Often there is extra sauce left over. Spoon
it on top of the enchiladas and sprinkle with a layer of cheese.
Bake in 350 degree oven for 30-40 minutes, cool 10 minutes, then serve.
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