Creamy Chicken Enchiladas

1 tbsp butter or margarine

1/2 onion; chopped

1/2 green peppers; chopped

1 (8 oz) pkg cream cheese; cut up in cubes and soften (room temp.)

4 chicken breasts; cooked and shredded

10 flour tortillas

shredded Monterey Jack cheese (use as much as you like)

1 pint whipping cream

-Preheat oven to 350 degrees.

-Spray a 9x13 baking dish with non-stick cooking spray.

-In a large skillet melt the butter over medium heat.

-Add the onions and peppers and saute for a few mins.

-Stir in cream cheese and chicken and cook, stirring constantly until the cream cheese melts.

-Spoon 2-3 table spoons of the chicken mixture down the center of each tortilla.

-Sprinkle some cheese and then roll up the tortilla and place seam side down in the baking dish.

-Sprinkle more cheese over all the tortillas and drizzle with whipping cream.

-Cover with tin foil and bake for 30 mins.

-Remove the foil and cook for another 15 mins. or until top is golden brown.