Recipe(tried): Chicken Cream Enchiladas

Here they are! Not sure where these came from, says "Mom" at the bottom of it in one of my books of favorite recipes.

Chicken Cream Enchiladas
2 large onions, thinly sliced
2 Tablespoons butter or margarine
2 cups diced, cooked chicken (no skin)
1/2 cup roasted sweet red peppers or pimentos, chopped
6 oz. cream cheese, diced
salt to taste
salad oil
1 pkg. corn tortillas (a dozen tortillas)
2/3 cup whipping cream
2 cups shredded Jack cheese
radishes, ripe or green olives and lime wedges for garnish
In large frypan cook onions in butter or margarine over moderate heat for 20 minutes, stirring occasionally until limp and beginning to brown. Take off heat and add chicken, sweet peppers and cream cheese. Mix lightly with 2 forks to blend and season to taste with salt. Reserve. In small pan heat 1/2 inch salad oil over moderate heat. Fry one at a time until limp. Turn once. Drain. Put 1/3 cup filling down center of a limp tortilla, roll up and place seam down in a 9x13 pan that has been coated with non-stick baking spray. Repeat with remaining tortillas and filling. Cover and chill if desired. When ready to bake, moisten tops with cream, top with cheese. Bake at 375 for 20 minutes. (If baking them chilled, bake for 30 minutes, covering pan for the last 15.) Serve immediately. That last is from experience, as I tried to keep these warm for a late guest (my brother) once. The cheese does not stay soft! Enjoy!