1 whole chicken
1 pt. whipping cream
11 oz. cream cheese
1 sm. onion
3 tbsp. green chilies, chopped
Garlic powder to taste
1 jar picante sauce
Cumin to taste
12 flour tortillas
Shredded cheese
Chopped olives (opt.)

Boil one whole chicken until done, then debone, cut into bite size pieces. In a large bowl combine whipping cream with cream cheese. Whip with a beater until it starts to thicken. Then add chicken pieces and 1 small onion, chopped fine and chopped green chilies. Add garlic powder to taste. In bottom of baking dish, cover with a thin layer of picante sauce mixed with cumin to taste. Fill flour tortillas with chicken mixture. Roll and place seam down into baking dish. Any extra filling can be placed on top of enchiladas. Top with shredded cheese and olives. Bake at 400 degrees until done.