Red Sauce Chicken Enchiladas

4 cups shredded cooked chicken
28 oz can red Enchilada sauce
sliced olives
3-4 cups shredded cheddar cheese (reserve about 1/2 for topping)
8-10 flour torillas

Mix chicken and about 1/2 enchilada sauce. Pour enough sauce into 9x13 pan to coat the bottom. Devide chicken between torillas add cheese and olives to each. Roll tortillas and place in pan. Cover with remaining sauce then top with cheese and any remaining olives. Bake at 350* for 25-30 mins to heat through.