1 c. chopped onion
2 tbsp. vegetable oil
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 pkg. cream cheese, softened
6 c. shredded chicken
3/4 c. salsa
Cheese, shredded
1/4 c. chopped black olives
16 corn tortillas
2 cans enchilada sauce

Heat oven to 350 degrees. Have 2 (11x17 inch) baking dishes. Saute onion and stir in spices. Add cream cheese and wok over low heat. Add chicken and salsa. Warm tortillas 8-10 minutes in foil wrap.

Spread 1/4 cup sauce over tortillas. Spoon chicken mixture onto tortillas and roll up. Place in pan and top with sauce. Bake until bubbly.