White Sauce Enchiladas

I made this last night and I loved it. Dad and David liked it and Caleb didn't like the green chilies or the onions.

1 TBS. Butter
1 medium onion - chopped
1 small can diced green chilies
8 oz. cream cheese- cubed
3-4 cups chicken- cooked and shredded
8 oz. Monterey Jack cheese - shredded
2 cups heavy cream
10 flour tortillas

1. Preheat oven to 350*, lightly grease a 9 x 13 pan.

2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.

3. Divide filling between the tortillas, roll up and place seam side down in pan. Sprinkle the cheese on top and pour the cream over the cheese.

4. Bake for 45 min. or until brown and bubbly.