Creamy Chicken Enchiladas

• 1 Tbsp. butter
• 1 med. onion, chopped
• 1 (4.5 oz.) can mild green chiles, drained
• 1 (8 oz.) pkg. cream cheese, softened and cut up
• 3 c. chicken breasts, cooked and chopped
• 8 (8 oz.) flour tortillas
• 2 (8 oz.) pkg. Monterey Jack cheese, shredded
• 2 c. half and half

1. Melt butter in large skillet over medium heat.
2. Add onions and saute for 5 minutes.
3. Add chiles; saute 1 minute.
4. Stir in cream cheese (low fat can be used) and chopped chicken.
5. Stir constantly until cream cheese melts.
6. Spoon 2-3 tablespoons of mixture down center of each tortilla.
7. Roll up tortillas and place seam side down in lightly greased 13x9-inch baking dish.
8. Sprinkle with Monterey Jack cheese and drizzle half and half over all. Bake at 350u0b0 for 45 minutes.
9. Serves 5-6.

butter, onion, green chiles, cream cheese, chicken breasts, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67575 (may not work)