Chicken Enchiladas

2 lbs skinless chicken breasts
1 8 oz package cream cheese
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder (add more if you like spicier dishes)
1 cup or so salsa
1 package shredded cheese
16 tortillas
2 small cans sliced black olives
1 small can green chiles
2 cans enchilada sauce
cube up chicken, fry until cooked through. Preheat oven to 350, wrap tortillas in tinfoil and heat in oven for 5 to 10 minutes until warm and pliable.
Reduce heat on chicken, add cumin, garlic powder and chili powder. Add in cream cheese, break up until melted. Add salsa, one can of olives, and half to three-quarters package shredded cheese.
mix until melted. Remove from heat.
Cover bottom of casserole dish in enchilada sauce, and load tortillas with cheesy chicken mixture. Place in casserole dish seam down. after both dishes are full, sprinkle the remainder of the shredded cheese, olives and green chiles over the top of the enchiladas. Top all with remainder of enchilada sauce.
Bake at 350 for 20 to 30 minutes.
I typically only bake one dish at a time, the other will keep in the fridge for later.