with Cream Cheese
1/2 of an onion, chopped
2 Tbsp oil
1 tsp EACH. chili powder, garlic powder, ground cumin
8 oz cream cheese
3 large chicken breasts cooked, shredded
3/4 cup salsa
8 oz shredded colby/jack cheese
1/4 cup chopped black olives
1 can (28 oz) enchilada sauce (I use green)
Heat oven to 350.
Have 2 (11 x 7) baking dishes ready with a thin layer of enchilada sauce in the bottom. In a large skillet heat oil and cook onions about 5 minutes. Stir in chili powder, garlic powder, and cumin. Add cream cheese and cook until melted. Add chicken and salsa. Stir over medium heat until hot, remove from heat and stir in cheese and olives. Heat/soften corn tortillas, spoon in filling roll and place seam side down in the prepared baking dishes. Top with remaining enchilada sauce.Bake 20 to 30 minutes.