This is a yummy “white” chicken enchilada recipe. I got it from a “Dec. 2000 Mom friend”. It’s VERY filling.
1 T butter
1 medium onion chopped
8 oz softened cream cheese
3.5 C cooked chicken, shredded or chopped
8 8″ flour tortillas
16 oz package monterey jack cheese
2 C whipping cream
Saute onions in butter for 5 mins or until soft.
Stir in cream cheese and chicken. (I also add some cumin and cayenne pepper). Stir until cream cheese melts and remove from heat.
Top with shredded cheese.
Immediately before cooking, pour 2 C of whipping cream over top.
Bake at 350 degrees for 30-45 mins, until bubbly, being careful not to burn cheese.