6 whole chicken breasts, skinned and boned
2 (8 oz.) pkgs. cream cheese, softened
6 green onions, chopped
1 (7 oz.) can chopped green chilies
1 to 2 c. Monterey Jack cheese, shredded
Flour tortillas
2 cans salsa verde
2 eggs
2 c. heavy cream

Poach chicken until done; cool and shred meat. Mix chicken with cream cheese, green onions, and chilies. Combine salsa verde, cream, and eggs in blender; put in saucepan and warm over low heat. Warm tortillas. Spread each with 1 tablespoon sauce and 5 tablespoons chicken mixture, then sprinkle with Monterey Jack cheese; roll up and place seam side down in 13 x 9 inch pan. Pour remaining sauce over and bake, covered, with foil at 350 degrees for about 30 minutes.