Chicken Enchiladas: Using Flour Tortillas & Salsa Verde 

History
Chicken enchiladas, like many Mexican dishes, have roots in Mexican cuisine. Enchiladas, in general, are believed to have originated in Mexico, where tortillas are rolled around various fillings and then covered with chili sauce. The exact origin of chicken enchiladas is not pinpointed, as enchiladas have a long history and regional variations.
Ingredients
3 Large Chicken Breasts
1 Teaspoon Salt
2 Tablespoons Vegetable Oil
1 Medium Brown Onion
1/2 Teaspoon Cumin
1 Teaspoon Chili Powder
7 OZ Can Roasted Diced Green Chiles
10 OZ Can Diced Tomatoes & Green Chilies
7 OZ Can Salsa Verde
28 OZ Can Green Chile Enchilada Sauce
3.8 OZ Can Sliced Black Olives
8 OZ Cheddar Cheese (Grated)
8 OZ Colby & Monterey Jack Cheese (Grated)
10 Four Tortillas Or 20 Corn Tortillas
1 Bunch Fresh Cilantro (Chopped)