Brown the pork sausage and drain.
Drain and slightly chop the artichoke hearts - not too small.
Drain and slice the black olives.
Combine in large bowl: chicken, sausage, artichoke hearts, diced green chiles, half of the olives slices, and salsa.
Combine the cheeses in another bowl.
Heat oil in a skillet and lightly fry each flour tortilla so it is slightly crispy, but can still be rolled up. Stack between paper towels.

Making enchiladas:
Spread enchilada sauce liberally over each tortilla. Scoop about ¾ cup filling onto the center of each tortilla, and then add some grated cheese. Roll tightly up and set seam side down into lightly greased baking pan (9 x 13) or 2-inch hotel pan. Spread remaining sauce over all enchiladas then top with remaining cheese. Drizzle whipping cream over entire dish and let soak at least 1 hour, or overnight. Cover.

TO BAKE:
Preheat oven to 350 degrees. Bake covered with lid or foil 35-40 minutes until bubbly and hot. Garnish with sour cream, avocado, diced red pepper and black olives