Grease a large casserole dish with oil.

In a skillet over medium heat, melt the butter. Add the onion and the garlic and cook until onion is transparent, about 3-5 minutes.

Add in the chicken and cook for about 3 minutes.

Add in the cumin, chili powder, cilantro, ½ of the green onions and ½ can of the olives. Remove from heat and mix in 1 cup of the mozzarella cheese. Let cool.

In a mixing bowl, combined the enchilada sauce, heavy cream, sour cream and the juice from half of the lime.

In a large baking dish, spread a thin layer of the sauce on the bottom of the dish. In each tortilla, spread a spoonful of the chicken mixture and roll closed. Place in the casserole dish over the sauce. Repeat until all ingredients are used.

Pour the rest of the sauce mixture over the enchiladas. Sprinkle with the remaining cheese, green onions and diced olives.

Cover the dish with foil. Bake in the oven for 15 minutes, remove the foil and bake another 15 minutes.

Remove from the oven and let cool for 10 minutes. Squeeze the juice from the other lime half on top. Serves with your choice of side.