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In a large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili powder, garlic powder, and cumin. Add cream cheese and cook over low heat until melted. Add chicken and salsa. Stir over medium heat 2-3 minutes until hot. Remove from heat. Stir in 1 1/4 cup of cheddar cheese and olives. Spread 1/4 cup enchilada sauce over bottom of 2 baking dishes. Spoon chicken mixture into tortillas and roll up placing seam side down in pans. Can be refrigerated up to 3 days at this point. Top with remaining enchilada sauce and sprinkle with remaining cheddar cheese. Bake 15-20 minutes at 350 degrees. If refrigerated, bake 30-35 minutes.
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