2 Tbs butter
2-3 tsp ground cumin
1 large onion chopped
1 4.5oz can chopped green chiles
1 8oz cream cheese softened
3 1/2 cups chopped cooked chicken breast (rotisserie chicken works great)
8 8" flour tortillas
16oz shredded Monterey Jack Cheese
1 cup whipping cream
1 cup half-and-half
Can be made ahead of time and refrigerated.
Melt butter over medium heat. Add onion, sauté 5 minutes. Add cumin and chilies and sauté 1-2 minutes. Stir in cream cheese until melted. Fold in cooked chicken.
Preheat oven to 350 degrees.
Lightly grease 9x13 dish. Spoon filling into tortillas. Roll and and place seam-side down in dish. Sprinkle with Monterey Jack cheese. Pour over cream and half-and-half.
Back uncovered for 45 minutes.