Creamy Chicken Enchiladas

Note: I only make half of this recipe, but still use 8 tortillas. The 4-5 servings in the original full size recipe must be really huge servings. I don't use the chiles, but for half of a recipe I would probably still use the whole can of them.

Ingredients:
1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5 oz) can chopped green chiles, drained
1 (8 oz) pkg cream cheese, cut up and softened
3 1/2 cups chopped cooked chicken breast
8 (8-inch) flour tortillas
2 (8-oz) packages Montery Jack cheese, shredded (I actually use cheddar)
2 cups whipping cream

Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13-x-9 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Bake for 45 minutes.

4-5 servings.