Drain and rinse the canned chicken under hot water to remove as much of its extra fat as possible. Separate the tomatoes from their liquid, chop the tomatoes, and put aside the tomato liquid (we’ll use it later). Shred the cheese; chop the chili peppers and onions. The chili pepper can be as hot as you like. Try different kinds, to see how hot you want them. If you do not have chili peppers, you can spice up the enchilada sauce by adding chili powder and/or cayenne pepper to taste. Place the enchilada sauce in a large bowl, and dip each corn tortilla into the sauce. Pam spray a large baking dish, or a large skillet (you can either bake the enchiladas, or cook them on the stove). Place the dipped tortilla in the baking dish or skillet, add a small amount of the chicken, chili peppers, onions, and tomatoes. Roll up the tor tilla, and wedge it tight in the pan. Continue dipping, filling, rolling up as many tortillas as will fit in the pan, placing them tight against each other so that they stay rolled up. Pour the remainder of the enchilada sauce, and the tomato liquid over the enchiladas. Next sprinkle the shredded cheese and the drained olives over the enchiladas. Cover and either bake at 350 degrees till the cheese melts and the liquid bubbles; or cook on a low to medium flame in the covered skillet on the stove.
Serve this delicious dish with a green salad or the Spinach/Corn Salsa (see recipe page 26). Your family will love this.