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Cook chicken and onions until tender. Add cream cheese, taco seasoning mix, green chilies, cream of chicken soup and chicken broth to chicken. Once chicken mixture has thickened then spoon mixture into tortillas. Sprinkle black olives and cheese on top of chicken mixture. Roll each tortilla up and place seam down in greased 9x13 pan. If you have any chicken mixture left over you can pour over top of tortillas. Pour green chili enchilada sauce over top and bake at 350 for 30-45 minutes or until bubbly. Last 5 minutes sprinkle shredded cheese over the top. Serve with shredded lettuce and picanta sauce.
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