16 flour tortillas
2 onions, thin
2 tbsp. butter
2 c. diced, cooked chicken
6 oz. cream cheese
2/3 c. heavy cream or 1 can condensed cream of chicken soup
2 c. shredded Monterey Jack cheese
1 can diced green chiles

Saute onions until brown. Combine chicken, cream cheese, and cream and soup. Add green chiles. Use 1/2 cup for each tortilla. Line full tortilla in a baking dish. Top with a line of sour cream, layer of salsa, sprinkle with cheese and top with black olives. Bake 1/2 hour at 375 degrees.