Seafood Enchiladas

I came up with this after having some that were made in a deli at a grocery store. They were yummy and I figured I could reproduce them and I have. My family and friend request these often.
Prep:30m Cook:45m Servings:8

Ingredients
Filling:
4-8oz pkgs cream cheese, room temperature
1 pound small cooked shrimp (salad shrimp)
1 pound imitation crab, chopped
2 bunches of green onions, sliced
1 cup (approx) sliced black olives
Other ingredients:
16 burrito size flour tortillas
4 cans of enchilada sauce (about 11 oz cans, any variety, many to choose from)
4 cups (approx) shredded cheese (I use a combination of Medium Cheddar and Pepper Jack)
Additional sliced green onions and black olives

Directions
1-.Combine filling ingredients.
2-.In a 9X13 glass or ceramic pan pour a thin layer of enchilada sauce.
3-.Place about a half cup of filling in a tortilla. Roll up. Place seam side down into pan. Repeat. You can fit about 8 per pan. Makes 2 pans.
4-.Cover enchiladas with sauce, making sure to completely cover all surfaces. Sprinkle with cheese, green onions, and black olives.
5-.Bake at 350 for about 45 minutes, it will be slightly brown on top when done and be bubbly.