Creamy Chicken Enchiladas

• 2 cups diced cooked chicken
• 12 cup chopped sweet red pepper
• 1 large onion, sliced
• 2 (3 ounce) packages cream cheese, diced
• salt & pepper
• salad oil
• 12 flour tortillas
• 23 cup heavy cream
• 2 cups monterey jack cheese

1. Saute onion in butter until soft, add red pepper, cream cheese, 1/2 cup jack and salt/pepper.
2. Set aside.
3. Heat oil in pan and dip each tortilla each side for a few seconds until limp.
4. Spoon 1/3 cup of the filling down the center and roll to enclose.
5. Set in sprayed 9x13 baking pan seam side down.
6. (you can cover and refrigerate at this point-bring to room temp before baking) Spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes.
7. Garnish with coriander and lime wedges.

chicken, sweet red pepper, onion, cream cheese, salt, salad oil, flour tortillas, heavy cream, cheese

Taken from www.food.com/recipe/creamy-chicken-enchiladas-25096 (may not work)