• Mesquite grilled Chicken (see archives) cut into thin slices
  
• 1 large onion, diced
  
• 1/4 cup canned green chilies, diced
  
• 2 ounces light cream cheese, cut into cubes
  
• 4 8 inch flour tortillas
  
• 2 ounces shredded cheddar cheese
  
• 1/2 cup salsa
  

Preheat oven to 375°F. Add onion to skillet and sauté until onion is tender. Transfer onion to bowl. Stir in chicken, chilies and cream cheese. Spoon filling into softened tortillas. Roll up and place filled tortilla seam side down in glass baking dish. Sprinkle with cheese and bake 20 minutes or until sauce thickens and cheese is bubbling. Serve enchiladas with salsa.