Name: Creamy Chicken Enchiladas
Ingredients: 1 tablespoon butter or margarine; 1 medium onion, chopped; 4 1/2 ounce can chopped green chiles, drained; 8 ounce cream cheese, cut up and softened; 3 1/2 cup chopped cooked chicken breast; 8 flour tortillas; 16 ounce shredded Monterey jack cheese; 2 cup whipping cream

Creamy Chicken Enchiladas

Ingredients

1 tablespoon butter or margarine
1 medium onion, chopped
4 1/2 ounces can chopped green chiles, drained
8 ounces cream cheese, cut up and softened
3 1/2 cups chopped cooked chicken breast
8 flour tortillas
16 ounces shredded Monterey jack cheese
2 cups whipping cream

Instructions

Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. Spoon 2 to 3 tablespoons 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 Monterey Jack cheese, and drizzle with whipping cream. Bake at 350F for 45 minutes. Yield: 4 to 5 servings.