Chicken Enchiladas

This is a recipe a dear friend gave to me. Most people love it for it's alternative to red sauce that comes with enchiladas normally. It's like an "a la crema" recipe or a "suiza". We love to make a big batch of it and take it with us on trips--these reheat really well in a microwave.

2-3 Chicken Breasts, cooked and shredded
2 packages 8 ounce cream cheese, room temperature
1 large can mild green chilies
1 large onion, sliced and caramelized in butter
5 crimini mushrooms, diced and cooked with onions
1 package flour tortillas
1 pint heavy cream (we use half n half)
Monterey Jack cheese, shredded
green onion, chopped
olives, sliced

Mix together chicken, cream cheese, green chilies, and onions ( I also add sauteed diced mushroom and I use only a small can of green chilies)

In a heated oiled skillet, warm both sides of tortilla (until blisters) remove and fill with chicken/cheese mixture - roll and place in baking dish. Repeat until you have enough filled tortillas to fill the baking dish. Sprinkle shredded Monterey Jack cheese on top of enchiladas and pour cream over the top.

Bake at 350 until bubbly 30-45 minutes
Garnish with green onions and olives