Creamy Chicken Enchiladas

Adults and kids alike enjoy this enchilada dish. It’s mild for the youngsters, but for added zip pour your favorite regular salsa over it and it will please just about anyone. This is one of my favorite prep the day before recipes like the Chicken Pot Pie, refrigerate, and then pop in the oven. Just add about 10 min extra to baking. It also makes for an excellent dish to bring over to new Mommas coming home from the hospital. And as for Cinco De Mayo, a breeze! Enjoy

Ingredients

• 1 Tbsp olive oil
• 1/2 c onion, chopped
• 4.5 oz can chopped green chiles
• 8 oz cream cheese, softened
• 3-1/2 c cooked, chopped chicken
• 8-10 flour tortillas
• 1 - 1 1/2 cups heavy cream or ( for less fat)
  1 1/2 c green chile enchilada sauce
• 1-2 c Cheddar & Monterrey Jack cheese, grated
• Salsa if desired

Directions

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
Pour  cream or enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven covered for 35-45 minutes, until bubbly & cheese is lightly browned.