Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

2 T. butter
1 onion, minced
4 Chicken breast (cooked in some chicken broth and cubed or shredded)
1 can Ortega diced green chilies
8 oz. cream cheese cubed
½ t. salt
10-12 flour tortillas
½ C. Milk
1 C. Grated Monterey Jack cheese
Sliced onions & olives

Preheat oven at 375 degrees. Sauté onion in butter. Add chicken, chilies and cream cheese and salt. Heat tortillas in the microwave. Spoon about 1/3 C. filling and roll and put in 9x13 baking dish (can be frozen at this point). When ready to cook moisten with milk. Sprinkle with cheese and bake 20 min. Cover with tin foil that has been sprayed with cooking oil. Garnish with green onions and olives.