Sharon's Creamy Chile Chicken

• 2 whole boneless skinless chicken breasts, split
• 1 tablespoon butter or 1 tablespoon margarine
• salt & pepper
• 2 tablespoons minced fresh onions
• 1 small garlic clove, minced
• 12 cup heavy cream
• 1 (4 ounce) can diced green chilies
• 12 cup shredded monterey jack cheese
• 4 flour tortillas, warmed

1. Cook chicken in butter.
2. Set aside, keeping warm.
3. Cook onion and garlic in drippings.
4. Stir in cream, scraping up bits in pan.
5. Mix in chilies.
6. Simmer to slightly thicken.
7. Return chicken to pan, turning in sauce.
8. Sprinkle chicken with cheese (cover).
9. Continue cooking on low until cheese is melted.
10. Serve on tortillas, topped with sauce.

chicken breasts, butter, salt, fresh onions, garlic, heavy cream, green chilies, shredded monterey jack cheese, flour tortillas

Taken from www.food.com/recipe/sharons-creamy-chile-chicken-187102 (may not work)