Creamy Chicken Enchiladas.

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

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-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Bake at 350° for 45 minutes.
Southern Living
NOVEMBER 1997

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