chicken cream cheese enchiladas

Ingredients

1 large onion, peeled and thinly sliced

1 Tbsp butter

1 red pepper, seeded and thinly sliced

2 cooked chicken breast halves thinly sliced

6 ounces cream cheese, softened

salt and pepper to taste

8 corn tortillas

1 ½ cups shredded Monterey jack cheese

Directions

Sauté onion in a large skillet over medium heat until softened. Add sliced red pepper. Sauté until onion is translucent.

Stir in chicken. Fold in softened cream cheese. Season with salt and pepper.

Warm corn tortillas per directions on package (on an open gas flame, in a microwave or in a dry frying pan)

Spoon ½ cup chicken onion mixture into each tortilla. Roll up and place seam side down in a buttered casserole dish. Drizzle with heavy cream.

Bake until heated through in a 375 degree oven for 25 minutes.

Remove from oven, sprinkle with Monterey Jack cheese, return to oven and continue baking until cheese is melted.

Serves 4