Creamy Chicken Enchilladas

Ingredients:

1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained (I will replace this with fresh chiles)
8 oz cream cheese, cut up and softened
3-1/2 cup cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated

Directions:

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish.
Pour enchilada sauce over enchiladas & top with as much cheese as desired.
Bake at 350 for 35-45 minutes, until bubbly & cheese is lightly browned.