1 med. onion, chopped
2 tbsp. oil
1 tsp. chili powder
1 tsp. garlic powder
8 oz. cream cheese
6 c. chicken, cooked & shredded
3/4 c. bottled salsa
3 c. Cheddar cheese, shredded
1/2 c. black olives, sliced
16 corn tortillas
2 (14 oz.) cans enchilada sauce

Preheat oven to 350 degrees. Have two 11 x 17 or 9 x 13 inch pans ready. In a large saucepan cook onion in oil five minutes. Stir in chili and garlic powder. Stir in cream cheese, cook over low heat until melted. Add chicken and salsa, cook two to three minutes more until hot. Remove from heat, stir in two cups of the cheese and the olives. Wrap tortillas, in stacks of 8, in foil. Warm in oven 8 to 10 minutes. Spread 1/4 cup enchilada sauce in bottom of each pan. Spread 1/4 to 1/3 cup of chicken mixture in each warm tortilla. Roll up and place in pan, seam side down. When pan is full, top with remaining enchilada sauce and cheese. Bake 15 to 20 minutes until hot and bubbly. Serves 8.