Amber's Chicken Enchiladas

1 tablespoon butter or margarine
1 medium onion, chopped
1 (8 oz) cream cheese, cut-up, softened (Do Not Use if you are freezing) 
1 (4.5 oz) can chopped green chiles, drained
3 1/2 cups chopped, cooked chicken breasts
8 to 10 (8 in) flour tortillas
2 (8 oz) packages Monterey Jack cheese (I use less and also substitute 
  mozzarella, depending on what I have)
2 cups whipping cream

Sauté onion in butter about 5 min. add green chiles and sauté 1 minute.
Stir in cream cheese and chicken; cook stirring constantly until cream cheese 
melt.
Spoon 2-3 T. chicken mixture in center of each tortilla.
Roll up and place seam side down in greased 9x13 baking dish.
Sprinkle with Mont. Jack cheese and drizzle with whipping cream. Bake @ 350 
for 45 min. (till golden brown on top).

NOTE: If you are going to freeze do not add cream cheese. Add some other type 
of cheese. I add more Monterey Jack & Colby