May 25, 2008

Creamy Chicken Enchiladas

1 TBS butter or olive oil
1 small or medium onion, chopped
1 (4.5oz) can chopped green chiles, drained (optional)
1 (8oz) package cream cheese, softened and cubed
3 ½ cups chicken breast, cooked and chopped/shredded
8 (8-in) flour tortillas
2 (8oz) packages Monterey Jack/Colby/or Fiesta blend shredded cheese
2 cups heavy whipping cream

Melt butter, or heat olive oil, in a large skillet over medium heat.
Add onion and sauté until translucent.
Add chiles, if desired, and sauté one minute.
Stir in chicken and cream cheese; stirring constantly until cream cheese is melted.
Spoon 2-3 TBS of chicken mixture down center of each tortilla.
Roll tortillas and place seam side down in a lightly greased 9x13 dish.
Cover with cheese.
Drizzle with whipping cream.
Bake at 350 for 35-45 minutes.