Combine salsa and enchilada sauce; transfer 1/2 cup of the mixture to a large
bowl. Set aside 2 tablespoons of the olives for garnish. Add remaining olives, chicken
and green onions to bowl; toss with salsa mixture. Spoon a heaping 1/3 cup of the
chicken mixture down center of each tortilla. Roll up; place seam side down in a
greased 11 x 7-inch baking pan. Spoon remaining salsa mixture evenly over enchiladas.
Cover with foil; bake 25 minutes or until hot. Uncover; sprinkle cheese over
Return to oven; bake 5 minutes or until cheese melts.
Garnish with reserved olives and toppings as desired.