Creamy Chicken Enchiladas

This is a recipe from an old diner on Mustangg's Island, off the coast of Corpus Christi, TX. I often make this without the chicken but with extra Jack cheese. I also make it as a layered casserole if I'm feeling too lazy to roll the tortillas

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  medium onion, chopped
• 3  garlic cloves, sliced thinly
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1 (8 ounce) package light cream cheese, cut up & softened
• 3 1⁄2 cups  chopped  cooked chicken breasts
• 8  flour tortillas or 8  corn tortillas, if you prefer
• 1 (28 ounce) can  green enchilada sauce
• 1  lb monterey jack cheese, shredded
• 2  cups sour cream

Directions

1. Melt butter in a large skillet over medium heat. Add onion and garlic; saute until cooked well and golden brown. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13X9 baking dish. Pour green enchilada sauce over all and sprinkle with Jack cheese; spread with sour cream.
3. Bake at 350 degrees for 30 minutes.