The flavor of the filling was great. I did add a pinch of cayenne pepper. I would spray the baking dish with non-stick spray.
1 cup chopped onion2 tablespoons olive oil
1 teaspoon each: chili powder, garlic powder and cumin
1 8 ounce package cream cheese
6 cups shredded cooked chicken
8 ounces shredded cheddar; reserve some for top of baking dish.
¼ cup chopped black olives
12 corn tortillas
2 cans enchilada sauce
1. Preheat oven to 350˚. In a large saucepan cook onion in oil (5 minutes). Stir in spices. Add cream cheese, cook over low heat until smooth. Remove from heat, stir in olives and most of the shredded cheddar cheese.
2. Wrap all 12 tortillas in foil and heat in oven for 8 minutes.
3. Spread ¼ cup enchilada sauce over bottom of tortilla. Spoon 1/3 cup chicken mixture over sauce. Roll and place, seam side down in pan. Top with remaining sauce and cheese.
4. Bake 15 to 20 minutes.