Preheat oven to 350 degrees.
Shred the rotisserie chicken and place it into a medium to a large mixing bowl. Add some enchilada sauce to coat chicken, not much.
In a large skillet add oil and fry each of your tortillas, one at a time, until softened 10 to 15 seconds each. Drain off excess oil and transfer to a paper plate lined with several paper towels. Pat dry each tortilla with additional paper towels to remove excess oil.
After your tortillas are prepared, assemble your ingredients into an assembly line. We will start with our prepared and stacked tortillas, a partially filled pie plate of enchilada sauce, pot with remaining enchilada sauce, a bowl of shredded chicken, a bowl with the cheese, a small bowl of the sliced olives, a large work surface (we use a chopping board), and your baking dish sprayed with non-stick spray.
Dip a tortilla into the pie plate of enchilada sauce coating both sides. Allow excess sauce to drain off and lay flat onto your chopping board or work surface.
1/3 of the way into your flat laying tortilla add a line of shredded chicken.
Using a large spoon or ladle add a tablespoon of enchilada sauce over spread-out chicken.
Sprinkle shredded Mexican blended cheese over chicken and top with sliced black olives.
Roll the tortilla over fillings, starting closest to you, until fillings are wrapped within one tortilla, and place into your large baking dish.
Continue the above steps until your baking dish is filled with rolled enchiladas.
Using a measuring cup, pour more enchilada sauce over your rolled enchiladas.
Top with cheese and cover with foil.
Place the baking dish into your preheated oven and bake for 15 minutes.
After 15 minutes, remove the baking dish from the oven and remove foil. Return to oven for another 10 minutes or a total cook time of 25 minutes.
Allow to rest 5 minutes then serve and enjoy!