2 tbsp. butter (1/4 stick)
1 onion, thinly sliced
3/4 c. shredded, cooked chicken (about 1/2 lg. breast)
3 oz. cream cheese, diced
Salt
Oil
4 flour tortillas
1/3 c. whipping cream
2 tbsp. green chilies
Chopped onions, sliced black olives and lime wedges for garnish
1 c. grated Monterey Jack cheese or white cheese

Preheat oven to 375 degrees and grease 9 x 13 inch pan.

Melt butter in large skillet over low heat, add onion and cook stirring occasionally until the onions are limp, but not brown, about 20 minutes. Remove from heat and add chicken, chilies and cream cheese. Mix lightly with a fork, add salt to taste.

Heat about 1/4 inch of oil in small skillet. Dip tortillas one at a time and fry for several minutes until they become limp blister (not crisp). Remove and drain. Spoon 1/3 cup filling in the center of each tortilla. Roll and place seam down. Moist the top with cream; sprinkle with grated cheese. Bake for 20 minutes. Garnish with green onions and olives. Squeeze lime juice over the top before serving. Serves 2.