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Creamy chicken enchiladas

Creamy Chicken Enchiladas Ingredients Filling    •   3 cups cooked chicken, chopped    •   2 (8 oz) packages cream cheese    •   2 cans chopped green chiles    •   1 medium onion, chopped    •   Salt, to taste Additional Ingredients    •   1 package corn tortillas    •   2 cartons whipping cream (about 1 pint total used)    •   Grated Colby-Jack cheese    •   2 tablespoons butter    •   Oil for frying tortillas Instructions 1. Cook chicken and chop into small pieces. 2. In a skillet, cook the chopped onion in 2 tablespoons butter until soft and clear. 3. In a bowl, mix together the chicken, cooked onion, cream cheese, and green chiles. 4. Add salt to taste and set the mixture aside. 5. Heat oil in a pan and flash fry the corn tortillas briefly until softened. 6. Place a spoonful of the chicken mixture in each tortilla and roll up. 7. Arrange the rolled tortillas in a Pyrex or baking dish. 8. Pour the whipping cream evenly over the enchiladas. 9. Sprinkle generously with grated Colby-Jack cheese. 10. Bake at 350°F for 25–30 minutes, until hot and bubbly.