Creamy Chicken Enchiladas

Ingredients

• 1 Tbsp butter or margarine
• 1 medium onion, chopped
• 1 (4.5 oz) can chopped green chiles, drained
• 1 (8 oz) package cream cheese, cut up and softened
• 3 1/2 cups chopped cooked chicken breasts
• 8 (8-inch) flour tortillas
• 2 (8 oz) packages Monterey Jack cheese, shredded
• 2 cups whipping cream

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add onion and saute 5 minutes.
3. Add chiles and saute 1 minute.
4. Stir in cream cheese and chicken; cook, stirring constantly, until the cheese melts.
5. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla.
6. Roll up the tortillas and place, seam side down, in a lightly greased 13x9-inch baking dish.
7. Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
8. Bake at 350° for 45 minutes.
9. Yield: 4 to 5 servings.