1 stick butter
1 medium chopped onion
1 small can chopped green chilies
1 small container whipping cream
8 oz. cream cheese
2 (10 oz.) cans chunk white chicken
8 oz. shredded Monterey Jack cheese

Melt butter. Sauté onion; add and sauté green chilies. Add and melt cream cheese; add cans chunk white chicken. Spoon 2 to 3 tablespoons mixture into tortilla shells. Roll and place seam side down into lightly greased 13 x 9-inch dish. Top with Monterey Jack cheese and drizzle with small container whipping cream.

Bake at 350°F for 30 to 35 minutes or until brown.