Chicken Enchiladas | Gold'n Plump

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 6 to 8 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
• 1 package (8 ounces) cream cheese
• 1 can (4.5 ounces) diced green chilies
• 8 (8 inch) flour tortillas
• 2 cans (8 ounces each) green enchilada sauce or green taco sauce
• 1/4 cup finely chopped green onions
• 1 can (3.8 ounces) sliced ripe olives
• 2 cups coarsely shredded Cheddar cheese