Creamy Chicken Enchiladas
1 rotisserie chicken cooked and cut up
1 onion, finely chopped
1pkg cream cheese
1 small can green chilies (chopped)
Flour tortillas (fresh made are the best….HEB has them)
1 can green enchilada sauce (hot or mild)
1 can red enchilada sauce (hot or mild)
2 cups Monterrey Jack cheese grated
1 cup heavy cream
Salt and pepper to taste, can top with Jalapeno’s
Sauté chopped onion in a small amount of butter, add shredded chicken, cream cheese and green chilies and stir until well mixed.
Put small amount (2 spoonfuls) into a flour tortilla and roll. Place rolled tortillas into a 9x13 baking dish (might want to drizzle some of the enchilada sauce along the bottom of the pan before placing the rolled tortillas in, so they won’t stick)
Once pan is full, cover rolled tortillas with sauces, then top with cheese. Pour cream evenly over the top of cheese.
Bake at 350 for 30 min.