Preheat oven to 375 F. Chop tortillas in fourths and place in a large skillet, top with 1 1/2 cups enchilada sauce, then top with chicken, cheese and olives. top off with more enchilada sauce.
Place in the oven, lightly cover with tin foil for about 15 minutes, uncover for the last 5 minutes and take out. Garnish with cilantro and serve with your favorite garnishes. Enjoy!
Notes
Feel free to change the protein, or if you want to give a little variety use red sauce on one half, and green on the other.