Chicken Enchiladas

• 1 c. onion
• 2 Tbsp. vegetable oil
• 1 tsp. each chili powder, garlic powder and 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. black olives
• 16 corn tortillas
• 2 cans (14 oz. each) enchilada sauce

1. Heat oven to 350u0b0.
2. Have two 11 x 7-inch baking dishes ready. In a large saucepan cook onion in oil 5 minutes or until translucent.
3. Stir in chili powder, garlic powder and cumin.
4. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted.
5. Add chicken and salsa.
6. Stir over medium heat 2 to 3 minutes until hot.
7. Remove from heat. Stir in 1 1/4 cups of the Cheddar cheese and the olives.
8. Wrap tortillas, in stacks of 8, in foil.
9. Heat in oven 8 to 10 minutes until warm and pliable.
10. Spread 1/4 cup enchilada sauce over bottom of each baking dish.
11. Spoon 1/3 cup chicken mixture slightly below center of each warm tortilla.
12. Roll up from bottom and arrange seam side down in baking dishes.
13. (Can be made ahead up to this point, covered and refrigerated up to 3 days.)

onion, vegetable oil, chili powder, cream cheese, chicken, bottled salsa, cheddar cheese, black olives, corn tortillas, enchilada sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251427 (may not work)