Creamy Chicken Enchiladas

10 to 12 flour Tortillas
6 chicken breasts
1 onion, chopped
2 teaspoons salt
6 oz cream cheese, softened (microwave a few seconds)
2 cups cream (or 1 cup whipping cream and 1 cup half and half)
1 can of cream of chicken soup
2 cups mozzarella cheese, grated
1 Tablespoon vinegar
1/2 teaspoon chili powder
1 cube butter, softened

Boil chicken breasts with chopped onion and salt for 30 to 45 minutes; cool and cube. Mix together cubed chicken and cream cheese. Set aside. In a separate bowl, mix together; cream, soup, vinegar and chili powder.

Butter bottom of baking pan and ONE side of Tortilla (inside). Fill with a row of chicken mixture and roll. Pour a little of soup mixture on bottom of buttered pan to keep tortillas soft while baking. Place rolled tortillas in pan; repeat until all tortillas are filled. Pour remaining soup mixture over tortillas. Sprinkle with grated cheese.

Bake UNCOVERED at 350 degrees for 30 minutes or until lightly browned. Yum Yum!!

Serves 6 to 8 (We love to eat these with Lipton Spanish Rice)

-Stephanie Baugh -Ruth Riches (family favorite)