chicken enchiladas

Chicken Enchiladas
Submitted by Gia

1 large onion, chopped very fine (I usually use about half onion)
2 T. butter
2 c. shredded cooked chicken (about 4-5 breasts)
1/2 c. chopped pimientos (4 oz jar)
1 (4 oz) can chopped green chiles, drained
6 oz. cream cheese, very soft (I use whole block)
1 t. cilantro
1/2 t. salt
1/2 t. pepper
1 c. shredded Monterey Jack cheese
10-12 flour tortillas (soft taco size Mission brand)
1 c. whipping cream (can omit, but bake covered most of the time, if so)
1 c. shredded Monterey Jack (again)
sour cream
salsa

For filling: Saute onions in butter in skillet over med heat til cooked.
Add chicken, pimientos, green chiles, cream cheese, cilantro, salt, pepper, and 1 c. Monterey Jack cheese.
Cook over low heat until mixes well and cheese melts.
Soften tortillas in oiled skillet (or don’t if not enough time).
Spoon large spoonful of chicken mixture onto the tortilla and roll up to enclose.
Arrange seam-side down in a greased 9X13 dish. (May need an 8X8 for a few extra) Pour the whipping cream over the tortillas.
(if I know we won’t need them all, I freeze the rolled up enchiladas without the whipping cream and use for another meal later).
Preheat oven to 375.
Bake 20 minutes, then sprinkle remaining MJ cheese and bake until cheese melts.
Serves 6.

Top with sour cream and salsa to serve.

made mexican rice and refried beans all to celebrate Cinco de Mayo...Zoe helped with dinner and she liked the enchiladas as did Sam...Tim does not like enchiladas and Ross would not comment...think I would make these again...actually never made enchiladas before...