One of my coworkers has been making this recipe for a few months. She gave it to another coworker & after seeing them eat the leftovers, I had to try it. It was fairly easy, made with on hand ingredients, made great leftovers for work & the hubby loves it!

Ingredients
1/2 stick butter
8 oz cream cheese (I used 1/3 less fat)
1 onion, finely chopped (they used yellow; I used small Vidalia)
2 small cans chopped green chilies
approximate 1.5 lbs chicken breasts, cooked & shredded (I boiled; one coworker George Forman’d hers)
1/2 cup shredded cheddar
approximate 1/2 cup heavy whipping cream (Walmart I went to was out so I used about 2/3 c half & half)
medium sized tortilla (I used 7)

Directions
Saute butter, onion, & green chilies on a medium to large sauce pan until soft (about 10 minutes).
While that was cooking, I shredded my boiled chicken breasts. Preheat oven to 350. Add cream cheese, stir & cook until mixed in. Add chicken and stir until combined. Spoon mixture into tortillas. Eileen & I like to close up one end burrito style. Kim likes open ended. Either way, you’re good. I filled up a 9×13 baking dish with 6 then squished one on the side to use up the last of the chicken mixture.
Sprinkle cheese on top~ I probably used a little more than a 1/2 cup. Pour cream on top.

Here’s what mine looked like before baking.
Cover with aluminum foil and bake for 45 minutes. Uncover and bake for additional 15 minutes.

Here’s what it looked like once cooked ~ minus the two I put on my plate. You could serve with rice, but it’s pretty heavy. I ate two and nothing else & was stuffed. I took one for lunch today with a small salad & that was good too. Enjoy!