Heat a skillet to medium heat. Drizzle with Avocado oil and toast the tortillas on each side. Put into a foil pocket to keep warm. Set aside.
In another pan, heat the avocado oil on medium heat for a few seconds. Make a rue with the avocado oil and cornstarch. Cook for a few minutes. Add the water until it is a nice thick consistency. It should be like chowder not play dough. Stir in the Chili sauce, cumin and garlic.
In a bowl, combine cheese, green onions, black olives and garlic. Set aside.
Put the shredded chicken in a bowl.
Lay out your sheet pan because you are ready to assemble.
Dip a tortilla into the sauce and coat it well on both sides.
Place it on a plate. Put some Cheese filling and chicken on the inside. Wrap it up and place it seam side down on the sheet.
Continue until all the tortillas are used.
Spoon more sauce over the top of each enchilada and top with additional cheese and an olive on each enchilada.
Bake in a 375 degree oven for 10-15 minutes until the cheese is melted and the edges are crispy.