Chicken Enchiladas

Heat oven to 350. Coat a 9x13 baking dish with non-stick spray.

Melt butter in a large non-stick skillet over med-high heat. Add onion; cook, stirring , for 5 minutes. Add chicken, cook for 5 more minutes. Turn off heat; stir in chilies, cream cheese and salt.

Heat oil in a large skillet over med-high heat. Add tortillas one at a time and cook for a few seconds on each side. Remove to a paper towel lined tray.

Spoon ⅓c. filling down the center of each tortilla. Roll and set, seam side down, in prepared dish. Drizzle evenly with half and half and sprinkle with cheese. Bake, uncovered for 25 minutes or until top is golden.