Preheat oven to 350 degrees. Spray two 9x13 baking dishes with cooking spray.

In a skillet heat 1 teaspoon olive oil over medium heat. Add onions and cook until soft about 5 minutes, add garlic and stir for another minute. Set aside.

In a large bowl add 1 cup (save the rest for later) of enchilada sauce and sour cream and whisk until smooth. Then add the chicken, green chilis, olives, taco seasoning, onions, garlic, cheese (reserve 1 cup for topping), and cilantro and mix until combined.

Spray a 9x13 baking dish with cooking spray and add enough enchilada sauce to cover the bottom about 3/4 cup. Fill each tortilla with about 1 cup of mixture, then fold up the tortilla, sides first then roll. Place in the dish seam side down and repeat.

Pour the remaining enchilada sauce on top of the enchiladas, trying to cover all parts of the tortilla. Sprinkle the remaining shredded cheese on top and place an olive on top of each enchilada. Loosely cover with foil

Bake for 30 minutes, remove the foil, and bake for another 10 minutes. Allow to cool for 10 minutes and serve with your favorite garnish.