Recipe(tried): Chicken Cream Enchiladas (with make ahead instructions)

Still working on compiling a notebook of our family favorites, this is an oldie but goodie. Hope I haven't posted it already!-Micha

CHICKEN CREAM ENCHILADAS

2 large onions, sliced thinly
2 Tablespoons butter or margarine
2 cups diced cooked chicken (no skin)
1/2 cup canned roasted sweet red peppers or pimentos, chopped
2 (3 ounces each) pkgs. cream cheese
Salt to taste
Salad oil
1 pkg. corn tortillas
2/3 cup whipping cream
2 cups shredded Jack cheese
Radishes, ripe olives & lime wedges to garnish

Coat a 13x9-inch casserole with cooking spray.

In a large frying pan cook onions in butter over moderate heat for 20 minutes, stirring occasionally, until limp and beginning to brown.

Take off heat and add chicken, roasted sweet red peppers and cream cheese. Mix lightly with 2 forks to blend and season with salt to taste. Reserve.

In a small frying pan heat 1/2-inch salad oil over moderate heat. Fry tortillas one at a time until limp, turning once. Drain.

Put 1/3 cup filling down center of tortilla, roll up and place seam side down in prepared casserole. Cover and chill if desired.

When ready to cook, preheat oven to 375 degrees F.

Moisten tops of enchiladas with cream, top with Jack cheese.

Bake for 20 minutes.(30 minutes if chilled, covering for the last 15).

Garnish with sliced radishes, ripe olives and lime wedges. Serve immediately.