Chicken Enchiladas

This recipe is popular at pot-luck dinners, etc. We got it from Beth's scrapbooking friend Holly.

½ Cup Milk
8 oz. softened cream cheese
3 cups cooked, shredded chicken
1 cup finely chopped onions, sautéed
½ tsp salt and pepper (to taste)
15 – 18 small flour tortillas
2 cans green enchilada sauce
2 cups shredded cheddar-jack cheese (or your favorite)
1 can of chopped black olives (4 oz.)
1 can of chopped green chilies (4 oz.)

Mix cream cheese and milk until well blended. Add chicken, onion, seasonings, most of the cheese, olives, and chilies. Spray two 9X12 pans with cooking spray. Pour a thin layer of sauce on the bottom of the pans. Arrange chicken mixture in tortillas, rolling each up and placing in pan seam side down. Spoon enchilada sauce over the top of both filled pans of enchiladas. Sprinkle remaining cheese on top and cover pans with foil. Bake in a 350 degree oven for 20 minutes or until bubbly and hot. Serve with sour cream and salsa and chips!