Chicken Enchiladas

4 boneless skinless chicken breasts

1 onion very thinly sliced

2 cloves garlic

1 can diced green chilies

1 - 8 oz package cream cheese

2 cups grated Monterey jack cheese

1 package flour torillas

small carton heavy whipping cream

butter and salt and pepper to taste

Boil or microwave chicken until cooked and shreds easy, not too dry. In large skillet sauté chopped garlic and onions with butter until transparent. Mix in chilies, add chicken and cream cheese, which has been broken up to mix and melt easily.  Add one cup of Monterey Jack cheese after completely mixed, set aside.

In another skillet heat some cooking oil and run tortillas through oil just to soften and remove all excess oil onto paper towels.  Fill tortillas with chicken mixture, only enough so you can make a nice roll and place in 9 x 13 baking dish.  After complete bake in 350 degree oven for about 30 minutes, reduce heat to 250 add rest of jack cheese and hour heavy cream over to cover and bake another 10 minutes.

Serve with green or red salsa and maybe some mango chutney or some shredded lettuce and guacamole and chopped tomatoes. 

Recipe can be doubled or tripled; this will serve about 6 people.  Can make and freeze ahead of time but do not add top cheese or cream until ready to bake.