CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

1 (8oz) package cream cheese, room temp

1 can heavy cream

2-1/2-3 cups shredded chicken

1 cup green onions, chopped

1 cup green chile sauce or 1-28oz can

1 can cream of chicken soup

12-8" flour tortillas

2 cups cheese

Beat cream cheese and sream until smooth. Fold in chicken and onions, reserving 1/4 cup of onions and 1/2 cup of the cheese for topping. Warm sauce and soup. Coat baking dish. Dip tortillas in sauce. Spoon in 1/2 cup filling and roll up. Contintue for all 12 tortillas. Sprinkle with reserved onions and cheese. Bake 350 degrees for 30 minutes!