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2 Tbsp. (1/4 stick) butter
1 onion, thinly sliced
3/4 c. shredded, cooked
chicken (about 1/2 large
2 Tbsp. diced green chilies or
more to taste
3 oz. cream cheese, diced
4 flour tortillas or large
entree crepes
1/3 c. whipping cream
1 c. grated Monterey Jack or
other mild white cheese
chopped green onion, sliced
black olives and lime
wedges (garnish)

Preheat oven to 375 degrees. Grease 9 x 13-inch baking dish.
Melt butter in large skillet over very low heat. Add onion and
cook, stirring occasionally, until onion is limp, but not
brown, about 20 minutes. Remove from heat and add chicken,
chilies and cream cheese. Mix lightly with fork. Add salt to
Heat about 1/4-inch oil in small skillet. Dip tortillas
one at a time into oil and fry several seconds until they begin
to blister and become limp. (Do not let them become crisp.)
Remove with tongs and drain on paper towels. (If using crepes,
they can be refried in the same way or filled after their first
Spoon about 1/3 cup of filling down center of each
tortilla. Roll and set seam side down in baking dish. Moisten
tops with cream and sprinkle with grated cheese. Bake uncov-
ered until heated through, about 20 minutes. Garnish with
green onion and olives. Squeeze lime juice over just before

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