Fry the tortillas until they are soft and pliable and blot the oil off with a paper towel (believe me, this will make it easier to fill the tortillas). Mix the soup and enchilada sauce in a bowl. Put a thin layer of this mixture on the bottom of whatever pan you are using (prevents burning). Fill and roll as many tortillas as you can with some of the chicken, a thin slice of cream cheese and some of the green chilies. Once your pan is full, pour the remaining soup/sauce mixture over the top of the rolled tortillas. Cover with shredded cheese and sliced olives. Bake at 350 for about 35 to 45 minutes.
