10 (8 inch) flour tortillas (room temp.)
1 sm. onion, chopped
8 to 12 oz. cream cheese, softened
3 c. cooked seasoned chicken
1 c. whipping cream, unwhipped
2 c. shredded Monterey Jack cheese

Cook chicken and shred. Saute onion in 2 tablespoons butter. Add the chicken and cream cheese. Mix well. Divide chicken mixture over the 10 tortillas. Roll up and place seam side down in greased 9 x 13 inch pan. Top with cheese (Monterey Jack). Drizzle with whipping cream. Bake uncovered at 375 degrees for 20 to 25 minutes or until bubbly.