Chicken and Cheese Red Enchiladas

Preheat the oven to 350 degrees.
In a large pan over medium heat, add 2 tablespoons of olive oil.
Add shredded chicken and green chilis to the pan. Reduce heat to low.
Stir ¼ cup enchilada sauce and ¼ cup cheese into the pan. Heat until well combined.
Drizzle ¾ cup of the enchilada sauce into a 9-inch by 13-inch baking dish. Spread to cover the bottom.
Assemble the enchiladas: on a dinner plate place one flour tortilla. Spoon about ½ cup of the chicken mixture into the tortilla and spread into a line running down the middle of the tortilla, leaving an inch on each end.
Wrap the tortilla and place the seam side down into the prepared pan.
Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the cheese.
Bake, uncovered, in the preheated oven for 20 minutes. The cheese should be melted and the edges of the tortillas barely crispy.
Optionally garnish with chopped cilantro, black olives, and sour cream