[RLC12345678]

Ok, here is the recipe for Chicken Enchiladas:

4 boneless skinless chicken breasts
1 cup chopped onion
2 tbs butter
1 can green chilies
8 oz package of cream cheese
Shredded "Mexican" cheese -- 1/2 cheddar, 1/2 monteray jack
Salsa
1 cup heavy whipping cream
about 10 CORN (NOT FLOUR) tortillas (Flour tortillas will get very soggy and gross)

1. Preheat oven to 350 degrees
2. boil chicken until no longer pink
3. chop chicken into very small pieces or shred the chicken into fine pieces (I like to chop it up in the food processor)
4. Saute onions in butter in a small saucepan until golden brown
5. Add green chilies and cream cheese to onions. Stir together on low heat until cream cheese is melted
6. In a large mixing bowl, combine cream cheese mixture and chicken. Do not add all the chicken at once. Slowly mix it in until you have the desired consistency. Some people like more chicken and less cream cheese. I, on the other hand, prefer a more creamy filling with more cream cheese and less chicken. It is to your discretion, however.
7. Fill tortillas with cream cheese/chicken mixture. Before rolling the tortillas up, add about a teaspoon of salsa and some shredded cheese to the top of the chicken. Then roll and place rolled side down in a greesed glass casserole dish.
8. Sprinkle more shredded cheese on top of the tortillas.
9. Drizzle heavy cream on top of all the tortialls.
10. Cover with tin foil.
11. Bake at 350 for 30 minutes.
12. ENJOY!