Preheat oven to 350

Pull as much chicken off the pre-cooked chicken as you can and shred it in a bowl.

Dice onion and add it to bowl (I use a ninja and pump it 3 times)

Drain olives and add to bowl

Put a pan on the stove (tortilla size or bigger) and add green sauce on low to warm sauce

Coat bottom of 13x9 pans with a little green sauce. Just enough to cover bottom.

Put a tortilla in warm sauce for a couple seconds, then flip for a couple seconds. The goal is to coat both sides with sauce and make the tortilla soft enough to roll. Use a spatula!!!

Put the tortilla in the 13x9, add 2 pinches of chicken mixture. Optional: and 1/4 of a cheese stick next to the chicken mixture. Roll the tortilla and repeat till pan is full. (I usually get 7 in a row and 2 opposite direction. Total it makes for me is 18. You will have to judge what your pinch is. Remember you have to be able to roll it.)

Take remaining sauce and pour over top of two pans of enchiladas.

Bake for 15-20 min.

Enjoy (optional) - funfact, they are great the next day