PREPARATION:

1. Prepare Chicken Stock and Red Chili Sauce. Preheat oven to 350°F. Heat half of the chili sauce in 7- to 8-inch skillet until bubbly; remove from heat. Heat 1/2 inch oil in another 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels, then dip softened tortilla into chili sauce. Transfer sauced tortilla to a plate. Place about 1/4 cup chicken and 2 teaspoons green onions across center of tortilla; roll to enclose. Place, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled. Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with cheese. Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with olives before serving.