Chicken Enchiladas - cooking recipe

Ingredients

2 large yellow onions
2 Tbsp. butter or margarine
12 flour or corn tortillas (your preference)
salad oil
2 c. shredded, skinless chicken
1/2 c. diced and roasted Ortega chiles
2 (3 oz.) pkg. cream cheese (I use a little extra)
2/3 c. whipping cream
2 c. shredded Jack cheese
lime wedges (if desired)
cilantro, pimento or black olives for garnish (optional)

Preparation

Boil chicken in salted water approximately 30 to 40 minutes until cooked through.
After allowing chicken to cool, dice or shred.
On griddle or frying pan, heat oil and fry tortillas until warm and soft (not too much oil or they become greasy).
Don't overcook the tortillas or they will become hard and crispy.