Instructions: Bone chicken breasts, removing skin and fat. Boil chicken breasts for 45 - 50 minutes in chicken broth. Prepare Red Chile Gravy (see below) while chicken cooks.

Remove chicken breasts from broth and cool 5 - 10 minutes. Slice chicken breasts thinly in one direction, then in the opposite direction. Mix chicken, both cheeses (reserve l/3 cup of each for the top of the enchiladas), green onions, and black olives together in a large bowl.

Cover the bottom of a 9 x l3 inch baking pan with some warm Red Chile Gravy. Dip tortillas one at a time in warm Red Chile Gravy, place in pan, put about l/3 cup of chicken mixture in middle of each tortilla, and roll. Cover enchiladas with Red Chile Gravy, sprinkle with reserved cheese. Bake at 350F for 25-30 minutes.

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