Creamy Enchiladas

This is not the greatest picture because I forgot to take one until after I'd put the leftovers away. These are mild but flavorful. My children love them because they aren't spicy.



2 chicken breasts, cooked & cubed
1 Tbsp. butter
1/2 medium onion, chopped
1 4-oz. can green chilies
1 8-oz. package cream cheese
1 c. cream (or whole milk)
1 c. grated cheddar cheese
1 c. grated Monterey Jack cheese
1 c. salsa, optional
6 tortillas

Saute' the onion in the butter. When the onion is translucent, add the green chilies and cream cheese. Cook and stir until the cream cheese melts. Add chicken and toss to coat with cream cheese mixture. Remove from heat. Fill tortillas with chicken mixture and some of the grated cheeses and roll up. Place in a greased 9X13 pan. Right before baking, pour the cream over the top of the enchiladas and sprinkle with remaining cheeses. Bake at 350 for 20-25 minutes.