A wonderful neighbor friend from our old neighborhood brought these enchiladas to me one evening after Alpha was born (8 years ago!), and I've been making them ever since. I like to use a rotisserie chicken to save time, but she poaches boneless, skinless chicken breasts instead. You can do either. And you can adjust the amount of chicken based on what you like. I like mine less chicken-y and more creamy, so I use less chicken than the recipe calls for (just 2 chicken breasts from the rotisserie).
Amy's (not me) Chicken Enchiladas
3 cups cooked and chopped chicken
1 8oz package of cream cheese (don't bother to use low fat, read the rest of the recipe)
1 small onion, chopped
1 small can of chopped green chilies
salt and pepper to taste
large flour tortillas
8oz whipping cream
8 oz Monterrey Jack cheese, shredded (more or less to taste)
Cook the onions and green chilies in a skillet over medium heat with 1 tablespoon olive oil until very soft, about 10 minutes. Add the cream cheese and stir until it melts. You can add a little cream if the mixture is not creamy enough. Add the chopped chicken, salt and pepper, and stir. Put some of the chicken mixture in each tortilla and place seam side down in a lightly greased baking dish. Pour whipping cream over the enchiladas and then top with shredded cheese. Cover with foil and bake at 350 for 15 minutes, remove foil and broil until browned on top, about 5 minutes.