Creamy Chicken Enchiladas

1 tablespoon butter
1 onion., chopped
1 ( 4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3 1/2- cups chopped cooked chicken
8 (8 1/2-inch) flour tortillas
16 ounces shredder Monterey Jack cheese
2 heavy cup cream

Heat the butter in a large skillet over medium heat. Satue the onion in the butter for 5 minutes. Add the green chilies and staue for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese is melted. Spoon 1 tablespoon of the chicken mixture down the center of each tortilla.

Roll up the tortillas and place seam side down in a lightly greased 9x13-inch baking dish. Sprinkle with the cheese and drizzle with the cream. bake at 350 degrees for 45 minutes or until bubbly.

Yield: 8 to 10 servings