In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic.
Add enough water to cover the chicken.
Bring to a boil; reduce heat.
Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink.
Remove chicken and shred.
Discard cooking liquid.
In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat.
Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers.
Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally.
Keep warm.
In a medium skillet, heat the 1 cup of cooking oil.
Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp.
Pat dry between paper towels.
Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up.
Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish.
Pour the remaining enchilada sauce over the tortillas.
Cover with foil.
Bake in a 350 degree oven for 20 to 25 minutes, or until heated through.
Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted.
To serve, sprinkle with sliced olives and green onions.