Creamy Chicken Enchiladas by Meredith F Creamy Chicken Enchiladas ½ stick butter 1 onion, thinly sliced 2 lbs. cooked, shredded chicken 2 (4 oz.) cans diced green chiles 6 oz. cream cheese 10 fajita-size flour tortillas ⅓ c. half & half 8 oz. shredded cheese 1 jalapeno, thinly slicedMelt butter in a large skillet over medium heat. Add sliced onion and saute 5-10 minutes or until onion is tender. Remove from heat; combine with chicken, chiles, and cream cheese and stir until cream cheese is melted and mixture is thoroughly combined. Divide mixture evenly among tortillas (approx. ½ cup per tortilla). Roll and place seam-side down in greased pan. *You may need to use 2 pans.Pour half and half evenly over enchiladas; top with shredded cheese. Cover with foil and bake at 350 degrees for 35 minutes or until cheese is melted and center is hot. *Enchiladas can also be prepared in advance and stored, covered, in refrigerator until ready to use. Reserve half & half and cheese until just before baking, and increase oven temperature to 375. Serve hot with sliced jalapeno, sour cream, salsa, guacamole, and all your favorite toppings!