In a bowl, mix soup, sour cream, sauteed onion, chiles, olives, & ½ cup of each cheese. Set aside remaining cheese. Divide the sauce mixture in half & separate into two bowls. (One bowl for filling, one bowl to spread on bottom & top of the enchiladas.)

Mix one of the bowls of sauce with the chicken. Fill tortillas with chicken/sauce mixture & roll tightly.

Spread half of the other bowl's sauce onto the bottom of a lightly greased rectangular glass baking dish. Place rolled tortillas onto sauce mixture. Spread the remaining half of sauce on top of enchiladas. Sprinkle with remaining cheese.