1 (12 oz.) jar chunky salsa
2 c. cubed pasteurized process cheese spread (8 oz.)
3 c. chopped, cooked chicken (or turkey)
4 (8 inch) flour tortillas
1 (2 1/4 oz.) can sliced pitted ripe olives, drained and coarsely chopped

For filling, in a medium saucepan, combine salsa and process cheese spread. Cook, stirring occasionally, over a medium heat until process cheese spread melts; set aside 1 1/4 cup sauce. Stir chicken or turkey into remaining sauce. Spoon some of the chicken mixture down center of each tortilla. Roll of tortillas. Place the filled tortillas, seam side down, in a greased 8x8x2 inch baking dish. Cover with foil. Bake in a 375 degree oven for 15 to 20 minutes or until heated through. To serve, reheat reserved sauce and pour over enchiladas. Sprinkle with olives. Makes 4 servings.