1 pkg. boneless, skinless chicken breasts, cooked & shredded
1 lg. onion, diced
2 cans black olives, diced
1 pkg. Sharp Cheddar cheese, shredded
1 pkg. flour tortillas
4 cans enchilada sauce

Preheat oven to 350 degrees. Spray a 9 x 13 inch glass baking pan with non-stick spray. Place first flour ingredients into separate small bowls. Pour 2 cans of enchilada sauce into large bowl, add remaining cans as needed. Drag single tortilla in sauce in bowl to thoroughly saturate. Place saturated tortilla on plate. Fill tortilla with 1/13 of each ingredient from small bowl. Roll tortilla from one edge to the other, covering ingredients. Place filled tortilla open side down in pan. Repeat steps 5 through 9 until all tortillas are filled. Sprinkle remaining ingredients over top of filled tortillas. Pour remaining sauce over filled tortillas. Cover pan with aluminum foil, sealing edges. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when done baking. Allow to cool slightly before serving.