1Cook chicken til done, I usually just put it in a pan and boil it in a small amount of water til done.Cool it.While cooking chicken, set out cream cheese to soften and take the chill off.In large (gallon) ziploc type bag, mix cream cheese and cooked chicken and a little of the green enchilada sauce. It creates less mess and mixes better with little waste in the baggie.Steam tortillas with water in pan with cookie cooling rack on top with lid from pan on top of that, tortillas go on cookie cooling rack. Or heat wrapped in dish towel in microwave for 30 seconds til softened.In 13 x 9 baking dish pour a goodly amount of the green enchilada sauce, dip the flour tortilla and fill with the chicken/cream cheese mixture you may add black olives and some of the chopped onion if desired.You may also add some grated cheddar or monterey jack cheese before rolling. Tuck edge of tortilla and roll, place seam side down in same baking dish. Continue until all enchiladas are rolled and ingredients are used up.Pour any unused sauce over enchiladas and you may sprinkle with cheddar or monterey jack cheese Bake at 350 degrees for about 35 min or until bubbly.May serve with oven baked Spanish rice.