Saute onion in a small amount of oil. When onions are transparent, add Cream Cheese and cubed Chicken. Stir until Cheese is softened and well mixed. Put about 1/4 C of Chicken Mixture on each flour tortilla and roll. Place in a greased casserole dish. Generously cover rolled enchiladas with grated cheese. Pour whipping cream over enchiladas and cover with aluminum foil. Bake at 300 to 350 degrees for 30 minutes.
Originally Submitted
1/7/2011
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