1/2 cup (1 stick) butter
1 medium chopped onion
1 small can chopped green chilies
1 small container whipping cream
1 (8 oz.) pkg. cream cheese
2 (10 oz. ea.) 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 13x9-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.

Submitted by: Rosa Ross