Preheat oven to 350 degrees.

In large bowl mix shredded chicken, 1 cup cheese, sour cream, chiles, half of the cilantro and taco seasoning.

Heat two small pans on stove, one with vegetable oil, one with enchilada sauce, each with just enough to cover bottom of pan and dunk a tortilla.

Cook corn tortillas one by one first in oil, letting bubble slightly and get a tiny bit crispy, then dunk in enchilada sauce, making sure to coat each one. Transfer to plate, fill with chicken mixture, roll up and place in large baking dish. Continue this until chicken mixture is done.

Pour remaining enchilada sauce over enchiladas in pan. Cover with remaining cheese, adding more to taste if you like.

Bake at 350 for 40 minutes.

Serve hot topped with sour cream, remaining cilantro, and chopped olives and tomatoes.

Enjoy! 😋