Creamy Chicken Enchiladas

1 T. butter
1 medium onion, chopped
1 4.5 oz. can chopped green chilies
1 8 oz. pkg. cream cheese, softened
8 8-inch flour tortillas
2 8-oz. packages Monterrey Jack cheese, shredded
2 c. whipping cream
3 1/2 c. chopped, cooked chicken breast

Melt butter in large skillet over medium heat; add onion, and saute 5 minutes. Add green chilies;
saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
Spoon 2-3 T. chicken mixture down center of each tortilla. Roll up tortillas and place seam side
down, in a lightly greased 13 x 9 baking dish. Sprinkle with Monterrey Jack cheese and drizzle with
whipping cream. To lighten, substitute half milk. (But we never do, we’re oinkers!)
Bake at 350 degrees for 45 minutes, or until bubbly and browned just the way you like them.

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