Chicken and Cream Cheese Enchiladas

2 cans enchildada sauce

2 small cans sliced black olives

1 jar Pace picante sauce (hot, medium or mild)

1 pkg. cream cheese

16 oz shredded mozzerella and monterey jack cheese

1 boiled chicken removed from the bones

corn tortilla shells soaked in leftover broth from chicken to soften them for rolling.

Mix in bowl: black olives, picante sauce, grated cheese, softened cream cheese, and chicken.  Pour one can of enchilada sauce in the bottom of a baking dish.  Fill and roll corn tortilla shells and place in the enchilada sauce.  Pour second can of sauce over the top making sure that all the edges of tortilla shells have sauce on them so they don't get too crisp.  Bake in 350 oven for 20-30 minutes or until cheese is melted.  Serve with spanish rice (see recipe above)