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

1. Heat oven to 350 degrees. Have two 11 x 7 inch baking dishes ready.

2. In a 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 2-3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of the Cheddar cheese and the olives.

3. Wrap tortillas, in stocks of 8, in foil. Heat in oven 8-10 minutes until warm and pliable.

4. Spread 1/4 cup enchilada sauce over bottom of each baking dish. Spoon 1/3 cup chicken mixture slightly below center of each warm tortilla. Roll up from bottom and arrange seam side down in baking dishes. (Can be made ahead up to this point, covered and refrigerated up to 3 days.)

5. To serve: Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake 15-20 minutes (30-35 minutes if refrigerated) until hot and bubbly.

Makes 8 generous servings.

To get 6 cups shredded, cooked chicken, start with 6 pounds cut up broiler fryer chicken or 2 large whole chicken breasts (about 1 1/2 pounds each).

Serves 6.