1 whole chicken boiled deboned and shredded
4 to 5 doz. corn tortillas
3 to 4 lbs. cheddar cheese, shredded
3 cans chili no beans
1 lg. can enchilada sauce
1 can black olives no pits chopped

Heat enchilada sauce over low heat. Dip tortilla shells in to heat. Put chicken and cheese in shell and roll up. After pans are done heat chili and mix in any leftover enchilada sauce. Pour mixture over enchiladas to cover. Sprinkle remaining cheese over top and then sprinkle chopped olives. Bake at 350 degrees from 35 to 45 minutes.