GREEN CHICKEN ENCHILADAS

Filling:
	1 medium onion, chopped
	2 tablespoons butter
	1 chicken, boiled, de-boned and cut into small pieces
	1 small carton whipping cream

Sauce:
	2 long green chilies, boiled until soft, then chopped
	1 small can green chilies
	1 small carton whipping cream
	1 1/2 cans (10 3/4oz) cream of chicken soup
	
24 corn tortillas
shortening
grated montery or cheddar cheese

To make filling; saute onion in butter. Add chicken pieces, stirring to mix, followed by whipping cream. Cover and simmer on low heat for 10 minutes. 

To make sauce; blend ingredients to mix. Saute each corn tortilla in shortening, draining on napkins.

Fill and roll each tortilla with filling. Place side-by-side in a large baking pan. Pour sauce over rolled tortillas until covered. Sprinkle with monterrey or cheddar cheese. Bake at 350  degrees until cheese is melted.