4 tbsp. butter
2 thinly sliced onion
1 1/2 c. shredded, cooked chicken
4 tbsp. diced green chilis
6 oz. cream cheese
Salt
Oil
8 flour tortillas
2/3 c. whipping cream
2 c. grated Jack cheese

Preheat oven to 375 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet over low heat. Add onion and cook, stirring occasionally, until onion is limp, but not browned. Remove from heat and add chicken, chilies, and cream cheese. Mix lightly, salt to taste.

Heat 1/4 inch oil in skillet. Dip tortillas one at a time into oil and fry several seconds, until tortillas begin to blister and become limp. (Do not let them become crisp.) Remove with tongs and drain on paper towels.

Spoon about 1/3 cup of filling down center of each tortilla. Roll and set seam side down in baking dish. Moisten tops with cream and sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes. Garnish with green onion and olives. Squeeze lime juice over just before serving.