Creamy Chicken Enchiladas

1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
1 small bottled salsa
1 small block of shredded chedddar cheese
1 small can chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
 
Cook chicken in the easiest preparation way for you.  I chose to cook a lot of chicken tenders the day before in the crock pot to have on hand for recipes throughout the week.  I just put the tenders in the crock pot and put in a little chicken bouillion and moved them to dishes when they were cooked and the insides were no longer pink.  For the enchiladas I shredded the chicken before I put it in the fridge. 
 
Heat oven to 350 °F.

Have 2 (11 x 7 inch) baking dishes ready.
 
In large saucepan cook onion with oil until you have reached your desired cooking level.  We like them to still have some crunch so they did not sautee that long before I added in the extra ingredients.
 
Stir in chili, garlic and cumin.
 
Add cream cheese and cook, over low heat, breaking cheese into chunks, until melted.
 
Add chicken and salsa.
 
Stir over medium heat until hot.
 
Remove from heat.
 
Stir in 1 1/4 cups of cheddar cheese and olives.
Divide tortillas into smaller stacks.  Wrap in paper towel and micrwave for 30 seconds until the torillas are warm and pliable.  I also found that I could keep them warm by putting them on top of the hot oven while I was preparing the individual enchilada.

Spread 1/4 can enchilada sauce over bottom of baking dish.

Spoon chicken mixture in each tortilla to desired fullness.

Roll up and place seam side down in pan.

Top with remaining enchilada sauce, and remaining cheese.

Bake until cheese is melted and toasting.

Take out and serve.

We had this with Old El Paso Spanish Rice. Next time I will cut up some avacado on top.