Creamy Chicken Enchiladas Recipe

INGREDIENTS:

• 1 Tablespoon butter or margarine


• 1 medium onion, chopped


• 1 (4-ounce) can chopped green chilies, drained


• 8 ounces cream cheese, chopped, softened


• 3-1/2 cups chopped cooked chicken breasts


• 8 (8-inch) flour tortillas


• 16 ounces Monterey Jack cheese, shredded


• 2 cups heavy cream

TO PREPARE:

Melt the butter in a large skillet over medium heat.  Add the onion.  Saute for 5 minutes.  Add the green chilies.  Saute for 1 minute.  Stir in the cream cheese and chicken.  Cook until the cream cheese melts, stirring constantly.  Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla.  Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish.  Sprinkle with Monterey Jack cheese.  Drizzle with the heavy cream.  Bake at 350 degrees for 45 minutes.

NOTE:  To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES:  4 or 5

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