2 tbsp. butter
1 onion, thinly sliced
3/4 c. shredded cooked chicken
2 tbsp. diced canned green chilies (or more to taste)
3 oz. cream cheese (diced)
Salt to taste
Oil for frying
4 flour tortillas
1/3 c. heavy cream
1 c. grated Monterey Jack Cheese

Heat butter in skillet and add onion, cook over low heat until limp but not brown. Remove pan from heat and add shredded chicken, chilies and diced cream cheese. Mix lightly with fork and salt to taste.

Preheat oven to 375 degrees.

In another small skillet heat about 1/4 inch of oil. Fry tortillas one at a time for a few seconds until they blister and become limp - don't let them crisp!

Remove with tongs and drain on paper towels. Spoon 1/4 of the filling down center of each tortilla and roll. Place seam down in baking dish and moisten with cream.

Spread on grated cheese and bake uncovered for 20 minutes. Garnish and serve. For garnish use chopped green onion, sliced black olives or lime wedges.