3 cans green enchilada sauce
1/2 c. half and half cream
2 pkgs. (3 oz.) cream cheese, softened
2 c. chopped chicken
3/4 c. finely chopped onion
1/2 tsp. salt
12 corn tortillas (sm.)
2 c. cheddar cheese
2 c. Monterey Jack cheese

Beat together half and half and cream cheese; add onion and salt. Soften each tortilla in microwave (10 seconds) with a dot of butter. Spread each tortilla with a thin layer of enchilada sauce. Put 1/4 cup of chicken mixture in center of each tortilla, then roll. Put in 9 x 13 inch pan that has a thin layer of enchilada sauce on bottom. Pour remaining enchilada sauce on top of all shells. Cover with foil. Bake at 350 degrees for 20 minutes. Put cheese on top and bake 5 minutes longer or until cheese is melted.