12 corn tortillas, purchased
Salad oil
Cream cheese chicken filling (directions follow)
2/3 c. whipping cream
2 c. (about 8 oz.) shredded Jack cheese
Garnishes: radishes, pitted ripe olives, fresh coriander (cilantro)
Lime wedges

Fry tortillas in oil.

Spoon about 1/3 cup of the chicken filling down center of each tortilla and roll to enclose. Set enchiladas, seam side down, in a 9x13 inch baking dish, side by side. (Cover and chill if made ahead.)

Moisten tops of enchiladas with whipping cream, then sprinkle cheese evenly over them. Bake, uncovered, in a 375 degree oven for 20 minutes to heat through. (If chilled, bake for 30 minutes; cover casserole for first 15 minutes.) Garnish with radishes, olives and coriander before serving. Pass lime wedges to squeeze onto individual servings. Makes 12 enchiladas (about 6 servings.)

CREAM CHEESE CHICKEN FILLING:

In a wide frying pan over medium heat, cook 2 large onions, thinly sliced, in 2 tablespoons butter, stirring occasionally, for about 20 minutes or until limp and just beginning to brown. Remove from heat and add 2 cups diced, cooked chicken (skin removed), 1/2 cup canned, roasted sweet red pepper or pimento, chopped, and 2 small packages (3 ounce each) cream cheese, diced. Mix lightly with two forks to blend, then season with salt to taste.