1 lg. onion
2 tbsp. butter
1 chicken
8 oz. cream cheese
1 jar pimentos
1 pkg. corn tortillas
12 oz. Half & Half or 6 oz. Half & Half and 8 oz. unwhipped cream

Brown the onion chopped in 2 tablespoons butter. Add chopped chicken that has been steamed. Salt and pepper to taste. Add 8 ounces cream cheese and pimentos. Simmer until melted. Fill tortillas with above mixture and place in 9 x 13 inch pan. Top with 12 ounces Half & Half or 8 ounces unwhipped cream and half of the Half & Half. Grate a package of Monterey Jack and spread on top. Bake 45 to 50 minutes at 375 degrees.