Sauté one large, chopped onion in 1 stick of melted butter in a skillet. Brown until almost translucent. Add garlic powder and hatch green chilies to onion mixture. Stir and continue cooking for approx 3 minutes.
Chop raw chicken into cubes. The smaller the better. (If you put in freezer for 45 minutes before, it will chop easier). Add raw chicken to onion, butter, Chile mixture. Add salt and pepper to taste. Add softened cream cheese to the mixture. Tear cream cheese apart as you add. Stir to combine. Add red pepper flakes to the combined mixture if you want some heat!
When cream cheese has melted, turn heat off.
In a separate bowl, pour 1 pint of heavy whipping cream, 1/2 cup of chopped green onions and 1 cup of Monterrey cheese. Stir to combine. You can also add some chili powder to this mixture, for extra flavor, if you wish.
Spray a casserole dish with non-stick spray or butter. Or, spread a little of the chicken mixture to the bottom of the pan. Either option will keep your enchiladas from sticking.
Fill one flour tortilla with a small amount of the chicken mixture. Don’t overstuff as it will not roll properly. Once you have added the stuffing, roll and place seam side down in the disk. Continue stuffing and rolling tortillas until the dish is full. It should hold 8-10 enchiladas, depending on the amount of filling added. Pour any remaining chicken mixture on top and spread.
Pour heavy whipping cream mixture all over the top of the stuffed tortillas.
Top with additional cheese and green onions, if desired. Place uncovered in a 350° oven for approximately 30 minutes, or until bubbly and golden on top. Remove from oven. Let rest for 15 minutes. Serve with a nice green salad. Enjoy!
