My "not at all fat free" Chicken Enchiladas

Ingredients:

3-4 Chicken breasts , cut in small cubed pieces
1 small can green chilies
1/2 small onion
1 clove garlic
1 pkg cream cheese
1 pkg taco seasoning
pkg of at least 8 burrito shells
2 small cartons of whipping cream
2 pkgs (4 cups) of colby jack schredded cheese


Directions:

1. Cut chicken breast into small cubed pieces and cook in large skillet with small amount of oil till
browned, and no more pink.
2. Add chilies, onion, and garlic to finish cooking chicken till done.
3. Soften cream cheese in microwave then blend into chicken in skillet.
4. Stir in taco seasoning packet till well blended in then remove from heat.
5. Fill burrito shells with chicken mixture, roll it up, and place it in square 9x9 pan.
6. Continue with step 5 till all burrito shells are full and mixture is gone. (Usually about 8)
Make sure enchiladas are close to keep from them unrolling.
7. Top with shredded cheese.
8. Pour whipping cream over entire mixture evenly and slowly that it may soak through entire
dish.
9. Cook for about 30-45 minutes on 375 degrees or until cheese is melted and slightly browned
on top of dish.

Enjoy!!
This one is for you, Gina.