• 1 minced onion
• 2 tbsp. vegetable oil
• 1 teaspoon each chili pwdr, garlic pwdr & grnd cumin
• 8 ounce. cream cheese
• 6 c. shredded, cooked chicken (2 lbs.)
• 3/4 c. bottled salsa
• 8 ounce. cheddar cheese, shredded 92 c.)
• 1/4 c. minced black olives
• 16 corn tortillas
• 2 cans (14 ounce.) enchilada sauce

Directions

1. Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 min or possibly till translucent/soft. Stir in chili, garlic and cumin. Add in cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, till melted. Add in chicken and salsa. Stir over medium heat 2 to 3 min till warm. Remove from heat. Stir in 1 1/4 c. of cheddar cheese and olives.
2. Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 min till hot and pliable. Spread 1/4 c. enchilada sauce over bottom of pan. Spoon 1/3 c. chicken mix in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 min.