Easy Enchiladas

• 1 medium onion, chopped
• 1 tablespoon butter
• 4 cups shredded cooked chicken
• 1 can (4 ounces) chopped green chilies
• 2 cans (10 ounces each ) green enchilada sauce
• 1-1/2 cups half-and-half cream, divided
• 12 corn tortillas (6 inches), warmed
• 2 cups shredded Monterey Jack cheese
• Shredded lettuce and chopped tomatoes, optional

1. In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through.
2. In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350u0b0 for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

onion, butter, chicken, green chilies, green enchilada sauce, cream, corn tortillas, shredded monterey, tomatoes

Taken from www.tasteofhome.com/recipes/easy-enchiladas/ (may not work)