Amber’s Chicken Enchiladas
 
 1 tablespoon butter or margarine
 1 medium onion, chopped
 1 (8 oz) cream cheese, cut-up, softened (Do Not Use if you are freezing) 
 1 (4.5 oz) can chopped green chiles, drained
 3 1/2 cups chopped, cooked chicken breasts
 8 to 10 (8 in) flour tortillas
 2 (8 oz) packages Monterey Jack cheese (I use less and also substitute 
   mozzarella, depending on what I have)
 2 cups whipping cream
 
 Sauté onion in butter about 5 min. add green chiles and sauté 1 minute.
 Stir in cream cheese and chicken; cook stirring constantly until cream cheese 
 melt.
 Spoon 2-3 T. chicken mixture in center of each tortilla.
 Roll up and place seam side down in greased 9x13 baking dish.
 Sprinkle with Mont. Jack cheese and drizzle with whipping cream. Bake @ 350 
 for 45 min. (till golden brown on top).
 
 NOTE: If you are going to freeze do not add cream cheese. Add some other type 
 of cheese. I add more Monterey Jack & Colby