Preheat your oven to 375 degrees.
Put some enchilada sauce to coat the bottom of a 9"x13" pan.
In a bowl with the shredded chicken, add 1/3 cup of enchilada sauce and 1/3 cup salsa and mix into the chicken (add more if dry).
Place about 1/3 cup of chicken mixture per tortilla, sprinkle some shredded cheese, add as many sliced olives as you like, roll, repeat to you fill your pan.
I like to put a strip of enchilada sauce down the center of the pan and top with shredded Mexican cheese, enough to cover the pan. Put in preheated oven for about 15 minutes until the cheese has melted and tortillas have crisped up a bit.
Here's the link to the enchilada sauce on Food Network: https://www.foodnetwork.com/applink/recipes/easy-enchilada-sauce-3644189
Here's the recipe for the salsa: