6 large chicken breasts
1 onion, chopped
2 tbsp. butter
1 small can chopped green chiles
8 oz. cream cheese
10 to 12 fajita size flour tortillas
1 pt. whipping cream
salt and pepper
1 lb. shredded Pepper Jack cheese

Boil chicken breasts. Cool. Remove skin and bones; chop. Sauté onion in butter until clear. Add cream cheese, chiles and chicken. Salt and pepper to taste. Spray 9 x 13 baking dish with Pam. Fill tortillas with 2 heaping spoonfuls of chicken mixture and roll up. Place in baking dish. Continue until mixture is used. Cover enchiladas with cheese. Pour whipping cream over dish.

Bake in 350°F oven until bubbly (35 minutes).