2 tbsp. butter
1 onion, thinly sliced
3/4 c. shredded cooked chicken
1/4 c. chopped green chilies
3 oz. cream cheese, diced
1/4 c. corn oil
4 corn tortillas
1/3 c. whipping cream
1 c. grated Jack cheese
Salsa

Melt butter over low heat. Add onion and saute until limp, but not brown, about 10 minutes. Remove from heat. Mix in chicken, chilies, and cream cheese. Add pinch of salt. Preheat oven to 375 degrees. Heat oil and fry tortillas 1 at a time until beginning to blister, turn once. Drain on paper towels. Spoon 1/2 cup filling in center of tortilla and roll up. Place seam side down in a glass baking dish. Pour cream over. Sprinkle with cheese. Bake until cream thickens and cheese bubbles, about 20 minutes. Serve hot with salsa. Makes 2 servings. Can be doubled, tripled, etc...