Creamy Chicken Enchiladas

• 2 Tbsp. butter
• 1 onion, thinly sliced
• 3/4 c. shredded, cooked chicken
• salt
• 2 Tbsp. diced green chilies
• 3 oz. cream cheese, diced
• 4 flour tortillas
• 1/3 c. whipping cream
• 1 c. grated Monterey Jack

1. Preheat oven to 375u0b0.
2. Grease 9 x 13-inch baking pan.
3. Melt butter in large skillet over low heat.
4. Add onion and cook, stirring occasionally, until onion is limp but not brown.
5. Remove from heat and add chicken, chilies and cream cheese.
6. Mix lightly with a fork, adding salt to taste.
7. Spoon about 1/3 cup filling down center of each tortilla.
8. Set seam side down in baking dish; moisten tops with cream and sprinkle with cheese.
9. Bake uncovered until heated through.
10. Garnish with green onions and olives.

butter, onion, chicken, salt, green chilies, cream cheese, flour tortillas, whipping cream, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872748 (may not work)