Creamy Chicken Enchiladas

• 1 tablespoon butter
• 1 medium onion, chopped
• 3 garlic cloves, sliced thinly
• 1 (4 1/2 ounce) canchopped green chilies, drained
• 1 (8 ounce) package light cream cheese, cut up & softened
• 3 12 cups chopped cooked chicken breasts
• 8 flour tortillas or 8 corn tortillas, if you prefer
• 1 (28 ounce) can green enchilada sauce
• 1 lb monterey jack cheese, shredded
• 2 cups sour cream

1. Melt butter in a large skillet over medium heat.
2. Add onion and garlic; saute until cooked well and golden brown.
3. Add chiles; saute 1 minute.
4. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
5. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla.
6. Roll up tortillas; place, seam side down, in a lightly greased 13X9 baking dish.
7. Pour green enchilada sauce over all and sprinkle with Jack cheese; spread with sour cream.
8. Bake at 350 degrees for 30 minutes.

butter, onion, garlic, green chilies, light cream cheese, chicken breasts, flour tortillas, green enchilada sauce, cheese, sour cream

Taken from www.food.com/recipe/creamy-chicken-enchiladas-151650 (may not work)