Chicken Enchiladas with Tomatillo Sauce

1/3 cup half and half

6 oz softened cream cheese

2 cups shredded cooked chicken

1 cup finely chopped onion sauteed

1 teaspoon salt

1 can diced green chilies

1 Tbl diced black olives

12 8" tortillas

Salsa Verde

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

Optional: sour cream, shredded lettuce, cilantro

Combine half and half with cream cheese. Add following 5 ingredients. Fill tortillas with mixture and roll up the tortillas. Lightly pour some of the salsa verde on the bottom of a 9 x 13" pan. Place filled tortillas seam side down in the pan. Spoon more salsa verde on top of the tortillas. Cover with foil and bake at 350 for 20 minutes or until hot. Sprinkle enchiladas with cheeses. Sprinkle sliced black olives over the top and diced tomatoes if desired. Bake 5 minutes more until cheese is bubbly. Serve with sour cream, shredded lettuce, and cilantro.