FILLING:

1 pkg. flour tortilla
1 whole chicken cooked, remove from boned & shred
4 eggs, hard cooked & grated
1 can sliced black olives
1 bunch green onions, chopped
1 sm. beef chorizo, cooked
2 c. Monterey Jack cheese, grated
2 c. sharp Cheddar cheese, grated

Mix together the first 5 ingredients and add about 3/4 to 1 cup each of the grated cheeses. Set aside.

SAUCE:

1 lg. can enchilada sauce
1 pkg. enchilada sauce mix
1 can tomato sauce

Mix all ingredients in saucepan and simmer for 10 minutes. Set aside.

Assemble: Dip flour tortilla in sauce, then spread about 1/2 cup filling inside (depending on size of tortilla) and roll up, place in pan that has been sprayed with a non-stick spray. Pour remaining sauce over enchiladas and sprinkle with remaining cheese and a few olives. Bake: Heat oven to 350 degrees and baked covered with foil about 30 minutes.