Chicken Cream Cheese Enchiladas

This is one of my family's favorite recipes...I've been cooking it so long can't remember how or where I got the recipe. BUT, it's good...too good to lose. Thought I'd write it down, so we can ALL enjoy it.
Now, my first husband was Chicano...we loved tex-mex stuff. This recipe is NOT spicy. So, I guess this recipe is about 25 years old.
Here's what you'll need:
some-about 12 flour tortillas
1 jar sweet cherry peppers--in pickles section-about 6-7 peppers-chopped with seeds
1 chicken
2-8 ounce packages cream cheese-cubed
1 large onion-chopped
1 cup graded cheese--your choice..monteray jack is good
cooking oil
salt to taste
OK, ...ready?
First boil chicken til tender...remove bones.
In large iron skillet...heat cooking oil that covers the bottom of pan.
Add--chopped onion and cook til onion soft.
Add chicken, peppers and cream cheese...cooking and mixing with onion, until cream cheese melts.
Salt chicken mixture to taste...about 1/2 teaspoon?
Next: Put one flour tortilla in casserole dish, place about 1/2 cup chicken mixture in tortilla, fold tortilla in half. Add another tortilla ...repeat til done with mixture or tortillas.
Cover with graded cheese.
Heat in oven til cheese melts.
Dig in. Yeah. Enjoy and share.
P.S.You can pour cream over your enchilada or cover it with lots of sour cream too..just incase you want to gain some weight.
JA ROSE-Bartlett
Photo by jlastras