Ingredients
1 medium onion, chopped1 tablespoon butter4 cups shredded cooked chicken1 can (4 ounces) chopped green chiles2 cans (10 ounces each ) green enchilada sauce 1-1/2 cups half-and-half cream, divided12 corn tortillas (6 inches), warmed2 cups shredded Monterey Jack cheeseShredded lettuce and chopped tomatoes, optional
Preparation
In a large skillet, saute onion in butter until tender. Stir in chicken and green chiles; heat through.
In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
