Creamy Chicken Enchiladas - Version 2

I already have another recipe on this blog for Best Creamy Enchiladas, but this is a different version, this is my go to recipe when I want chicken enchiladas without using too many ingredients.

I'll keep this one short and go right to the recipe.

Creamy Chicken Enchiladas

1 tbsp butter
1 small onion, finely diced
1 can tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
3 cups cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream



Directions
Melt butter in large skillet over medium heat. Add onion and saute for 5 mins.  Add tomatoes and green chilies and cook for another minute or two. Stir in cream cheese and chicken, cook for a few minutes while stirring constantly until cream cheese melts.

Spoon 2 or 3 tablespoons of chicken mixture down center of each tortilla.  What I like to do is actually divide the mixture in the pan according to how many tortillas I have.

Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with cheese,

and drizzle with whipping cream.

Bake at 350 degrees for 45 minutes.