Enchiladas aren't known to be spicy, but if you'd like a little bite in your bite, you can add jalapenos or other spicy peppers to the filling. And you can alternate the cheese topping, but be sure to pick one with lots of meltiness. Yes, meltiness is the technical term.
Pre-heat oven to 375℉.
Place shredded chicken meat in a large bowl. Add cumin, garlic powder, salt and pepper to chicken and stir to season thoroughly. Set aside.
Blend together the green chiles and mushroom soup in a blender until well combined. Set aside.
Set up a cooling rack with a cookie sheet underneath and set next to your stove. In a large non-stick pan or dutch oven, heat 2 tablespoons of avocado oil over medium heat until the oil is just simmering. Gently place one tortilla in the oil for about 10-20 seconds, flip to the other side for another 10-20 seconds, and remove from the oil. Place on the cooling rack to drain excess oil. Quickly repeat with each tortilla.
Spoon 1/4 cup of the chile sauce into a small baking or casserole dish, and spread out an even layer on the bottom of the pan. Fill your lightly fried/drained tortillas with shredded chicken about 1/4-1/3 of the tortilla and 1 spoonful of green chile sauce, and roll the tortilla up. Place it in the baking dish seam-side down. Repeat the step with remaining tortillas, and place them flushed against each other to keep from opening.
Smother all of the enchiladas evenly with the remaining green chile sauce. Top them with shredded cheese and black olives.
Place baking dish into oven, and bake for 15 minutes until the cheese is melted. Remove from oven, finish with green onions, serve and enjoy!