1 (8 oz.) pkg. Philadelphia cream cheese
2 c. chopped cooked chicken
1 (4 oz.) can diced green chiles
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
3 c. (12 oz.) shredded Monterey Jack cheese, divided
10 (6-inch) flour tortillas
1 (14.5 oz.) can Hunt's petite diced tomatoes with mild green chiles
1 (15 oz.) can Hunt's tomato sauce
1/2 c. whipping cream
sour cream
shredded lettuce

Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended. Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 13 x 9-inch baking dish. Cook diced tomatoes, tomato sauce and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated. Pour tomato mixture evenly over tortillas, spreading to ends of tortillas; sprinkle with remaining 2 cups cheese.

Bake at 350°F for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired topping of sour cream and shredded lettuce.