Creamy Chicken Enchiladas

BEAUTIFUL - GOOD ENOUGH FOR COMPANY AND CAN BE PREPARED AHEAD. THE BONUS IS IT TASTES GREAT! I SERVE WITH A MIXED BLACK BEAN SALAD AND WILD RICE.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  cups  diced cooked chicken
• 1⁄2 cup  chopped  sweet red pepper
• 1  large onion, sliced
• 2 (3 ounce) packages cream cheese, diced
•  salt & pepper
•  salad oil
• 12  flour tortillas
• 2⁄3 cup heavy cream
• 2  cups monterey jack cheese

Directions

1. Saute onion in butter until soft, add red pepper, cream cheese, 1/2 cup jack and salt/pepper.
2. Set aside.
3. Heat oil in pan and dip each tortilla each side for a few seconds until limp.
4. Spoon 1/3 cup of the filling down the center and roll to enclose.
5. Set in sprayed 9x13 baking pan seam side down.
6. (you can cover and refrigerate at this point-bring to room temp before baking) Spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes.
7. Garnish with coriander and lime wedges.