1 3/4 lb. boneless skinless chicken breasts
1 medium mild yellow onion
2 tbsp. butter
1 (4 oz.) can chopped green chilies
8 oz. low-fat light cream cheese, softened
16 oz. Colby-Monterey Jack cheese, shredded
1 1/2 c. heavy whipping cream (not whipped)
8 large flour tortillas

Cover chicken breasts with water and bring to a boil. Turn off heat and let set, covered, for 1 to 1 1/2 hours, until done. Cut or shred into small pieces. Sauté onion in butter over medium heat until tender. Add green chilies and sauté for 2 minutes. Add cream cheese and chicken. Put 1/2 cup chicken mixture in each tortilla and roll up. Place each tortilla seam side down in a greased or sprayed baking dish. Sprinkle cheese evenly over tortillas. Pour whipping cream over all.

Bake, uncovered, in 350°F oven for 30 to 40 minutes.