4 c. coarsely chopped cooked chicken
16-20 corn or flour tortillas
2 c. grated Monterey Jack cheese
1 c. finely minced white onion
2 c. Crema Fresca
Guacamole

Preheat oven to 375 degrees and generously butter baking dishes. Place about 1/4 cup chicken down center of each tortilla. Sprinkle with about 2 tablespoons cheese and 1 tablespoon onion. Roll up carefully and place seam side down in baking dishes.

Cover with foil and bake until heated through, about 25-30 minutes. Spread Crema Fresca over enchiladas and top with Guacamole.

CREMA FRESCA:

Makes 2 cups.

1 c. sour cream
1 c. whipping cream (heavy cream)

Combine sour cream and whipping cream in small bowl and blend well. Cover surface with plastic and let stand at room temperature about 8 hours, then chill until thick, about 24 hours.