Creamy Chicken Enchiladas

tweaked from my friend Tish C.
Ingredients:
1 Tbsp butter
1 medium onion chopped
1 small can chopped green chiles, drained
8 oz cream cheese softened
3 1/2 cups chopped grilled chicken breast
1/2 box of chopped frozen spinach thawed and drained
8-8 inch flour tortillas
2 cups mexican blend shredded cheese
1 small carton whipping cream

1. Melt butter in large skillet over medium heat. Add onion and saute 5 minutes. Add green chiles, saute one minute. Stir in cream cheese, chicken, and spinach, cook, stirring constantly, until cream cheese melts.
2. Spoon 2-3 tbsp chicken mixture down center of tortilla. Roll tortillas and place, seam down, in a lightly greased 9x13 dish. Sprinkle with cheese and drizzle with whipping cream.
3. Cover with foil and bake 30 minutes. Then take off foil and bake an additional 15 minutes or until cheese is lightly browned.

Sometimes these seems a bit bland to me, so I serve with salsa....might also be good with a chopped fresh jalapeno or a bigger can of chopped green chiles.