Mama's Creamy Chicken Enchiladas

1 T butter
1 (4oz) can chilies, drained
1 medium yellow onion, chopped
1 T minced garlic
salt and pepper to taste
4 c pre-cooked seasoned chicken strips
1 (8oz) package cream cheese

6 large flour tortillas
3 c shredded monterey jack cheese
1/2 pint half-and-half

~ Heat oven to 350. Spray a 9x13 baking pan with non-stick spray.
~ To make the chicken filling, melt the butter in a large skillet. Add the chilies, onion, and garlic. Saute until tender, about 4 min. Add salt and pepper and saute 1 min longer. Stir in chicken strips and cream cheese. Cook until the cheese has melted.
~ Fill each tortilla with the chicken mixture and roll up. Place seam side down in the baking dish. Cover enchiladas with shredded cheese.
* At this point enchiladas can be covered and chilled in the refrigerator for up to a day.

~ To cook- drizzle half and half over cheese covered enchiladas. Bake for 45min.

Serve with shredded lettuce, salsa, guacamole, and chips