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Chicken Enchiladas

1 cup chopped onion
2 Tbsp vegetable oil
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 (8 oz) pkg cream cheese
6 cups shredded, cooked chicken
3/4 cup bottled salsa
8 oz. cheddar cheese, shredded
1/4 cup black olives
12 corn tortillas
2 cans enchilada sauce

Heat oven to 350F. Have two 11x7" baking dishes ready. In a large
saucepan cook onion in oil for 5 minutes. Stir in spices. Add
cream cheese and cook over low heat. Add chicken and salsa. Stir
over medium heat until hot. Remove from heat. Stir in 1-1/4 cups
of cheddar cheese and the olives. Wrap tortillas in stacks of 6
in foil. Heat in oven 8 to 10 minutes until warm. Spread about
1/4 cup of enchilada sauce over the bottom of each baking dish.
Spoon about 1/3 cup chicken mixture onto each warm tortilla. Roll
up >from bottom and arrange seam side down in baking dishes. Top
with remaining sauce and sprinkle with cheese. Bake 15 to 20
minutes (30 to 35 if refrigerated) until hot and bubbly.

Makes 6 servings.


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