1 c. onion, chopped
2 tbsp. vegetable oil
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 (8 oz.) pkg. cream cheese
4 to 6 c. shredded, cooked chicken
3/4 c. bottled salsa
8 oz. (2 cups) Cheddar or Monterey Jack cheese, shredded
1/4 c. black olives, chopped
8 lg. flour tortillas
2 (14 oz.) cans enchilada sauce

Heat oven to 350 degrees. Have two 11 x 7 inch baking dishes ready. In large saucepan cook onion in oil 5 minutes or until translucent. Stir in chili powder, garlic powder, and cumin. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups cheese and the olives. Spread 1/4 cup enchilada sauce over bottom of each baking dish. Spoon chicken mixture in each tortilla and roll lengthwise arranging seam down in baking dishes. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake 15 to 20 minutes until hot and bubbly.