1 tbsp. butter
1 med. onion, chopped
1 (4.5 oz.) can mild green chiles, drained
1 (8 oz.) pkg. cream cheese, softened and cut up
3 c. chicken breasts, cooked and chopped
8 (8 oz.) flour tortillas
2 (8 oz.) pkg. Monterey Jack cheese, shredded
2 c. half and half

Melt butter in large skillet over medium heat. Add onions and sauté for 5 minutes. Add chiles; sauté 1 minute. Stir in cream cheese (low fat can be used) and chopped chicken. Stir constantly until cream cheese melts. Spoon 2-3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seam side down in lightly greased 13x9-inch baking dish. Sprinkle with Monterey Jack cheese and drizzle half and half over all.

Bake at 350°F for 45 minutes.

Serves 5-6.