Chicken Cream Enchiladas

2 tablespoons butter

2 large onions, thinly sliced

1 large red pepper, julienned

2 cups chicken breasts, cooked and shredded

8 ounces cream cheese, cubed, room temperature

Salt and pepper

12 flour tortillas (7-inch diameter)

2/3 cup whipping cream

2 cups Monterey Jack cheese, shredded

Garnishes

Lime wedges

Black olives

Salsa

Melt butter in skillet and sauté onions and red pepper until tender. Remove from heat. Add chicken and cream cheese, tossing lightly with two forks to blend. Season to taste with salt and pepper.

Place 1/3-cup chicken mixture in a tortilla and roll tightly. Place seam side down in 9-by-13-inch baking pan. Repeat with remaining tortillas and mixture. Pour cream over enchiladas and sprinkle with cheese. Bake for 20 minutes or until heated through. Serve with desired garnishes.

Serves six.