Dump (do you like my word "dump"??) two big cans of Campbell's Cream of Chicken soup AND one big can of enchilada sauce on top of chicken. Cook on high until chicken is d.o.n.e.
I use mild enchilada sauce because I'm a wimp... but I've used medium before and the kick is good. It all depends on your (and your family's) preference.
Once chicken is d.o.n.e. pull it out and shred with two forks.
Fill corn tortillas with chicken, cheese (I've used colby jack and cheddar - both are good) and sauce. Roll up. Fill pan (or pans in my case). Cover with sauce, cheese and sliced olives. Bake 350° 20 minutes or until completely heated through and bubbly.
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