Chicken Cream Enchiladas

For 8 servings:

Saute 4 thinly sliced onions in 4 Tablespoons of melted fat or oil for about 20 minutes. Remove from heat, stir in 4 cups cooked, diced chicken, turkey, or other poultry, 1-2 cups chopped sweet peppers, and 12 ounces of diced cream cheese. Stir until cream cheese is melted. Season further to taste and set aside.

Warm 24 flour tortillas, spoon 1/3 of filling down the cneter of tortilla, roll, set seam side down in 9X13 dish.

When all tortillas are filled and rolled, sppon some whipping cream or milk over the top- about 1 1/3 cup- you don't want them swimming in liquid, just a couple of tablespoons over the top of each rolled tortilla. Sprinkle evenly with 4 cups of grated monterey jack cheese.

For OAMC (once a month cooking), cover and freeze at this point.

To serve immediately, bake uncovered at 375 degrees for 20 minutes.
For freezer cooking- remove from freezer, thaw, and bake until heated through (the safest way to thaw it is to put it in the fridge over night).

For added color add a bit of paprika to the top, or put a few red pepper strips over the top.

Vegetarian version: saute 3 cups of thinly sliced onions, 2 cups of sliced and sauted peppers, and 3 cups of cooked beans (add rice if desired).
Beans: Anasazi beans would be mild and pleasant.
Garbanzo beans, cooked well and slightly mashed and/or crumbled would be filling and interesting- sort of the flavor of a California hippy cafe. Add grated carrot and mushrooms for added interest.
Black beans would be good with a touch of grated orange peel and a spoonful of orange juice in the pan with the onions and peppers while they saute.