Creamy Chicken Enchiladas

Course : Chicken
Serves: 4
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1 tablespoon butter or margarine
1 medium onion -- chopped
1 can chopped green chiles -- drained (4.5 oz.)
8 ounces cream cheese -- cut up and softened
3 1/2 cups chopped cooked chicken breast
8 tortillas flour tortillas -- (8 inch)
2 packages shredded monterey jack cheese -- (8 oz. ea.)
2 cups whipping cream

Preparation / Directions:

Melt butter in a large skillet over medium heat; add onion, and saut‚ 5 minutes. Add green chiles; saut‚‚ 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 350øF for 45 minutes.

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