16 corn tortillas
1 medium finely chopped onion
OR
1 tablespoon dried onion flakes
1 tablespoon oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
8 ounces cream cheese
6 cups shredded chicken
3/4 cup salsa
2 cups shredded cheddar cheese
1/4 cup chopped black olives, optional
2 cans enchilada sauce

Heat oven to 350°F. Prepare tortillas by baking for 8 minutes or so. Keep warm. In a large saucepan, heat oil and add onion. Cook for 5 minutes, stirring often. Add chili powder, garlic powder and cumin. Add cream cheese and cook on low heat breaking up the cheese till melted. Add chicken and salsa. Cook over medium heat for a few minutes till heated all the way through. Remove from heat. Stir in half the cheddar cheese and the olives. Remove tortillas from oven and spread each with enchilada sauce and place in the bottom of a ungreased 9x13 inch baking dish. Spoon chicken mixture into each tortilla and roll from the bottom up and place in pan seam-side down. Top with remaining sauce and sprinkle with remaining cheese. Bake for 15-20 minutes just to melt the cheese.
Nicole's Note
The addition of cooked rice to this mixture before spooning into tortillas might make it better. It is somewhat mushy in texture as is.