Chicken Enchiladas

1/2-1 lb chicken, sauteed
8-oz. pkg. cream cheese
1/2 c. vidalia onion, sauteed
2 c. shredded Mexican-blend cheese
1/2 t. ground cumin
3 eggs, beaten
1 T. oil
12 corn tortillas
16-oz. jar/can enchilada sauce
olives or jalapenos, optional
Garnish: sour cream


Combine half of cream cheese and onion in a small bowl; blend and set aside. Beat together shredded cheese, cream cheese, onion and cumin with the chicken. Mix in eggs, set aside. Heat oil in a skillet; warm tortillas one at a time. Top each tortilla with 2 tablespoons shredded cheese mixture; roll up. Arrange, seam-side down, in a greased 13"x9" baking pan. Top with sauce and either the olives or jalapenos. Bake at 350 degrees for 20 minutes, until hot. Dollop with sour cream. Serves 6.