2 1/2 cups shredded Pepper Jack cheese, divided use
8( soft taco size) flour tortillas
Garnish: Freshly chopped cilantro and diced tomatoes, to taste
Preheat oven to 350 degrees. In a large microwave bowl-safe bowl, combine the cream cheese, half-and-half, green chiles, and salsa verde. Cover and microwave on 50% power for 1 minute'; stir and cook 1 minute longer, or until creamy and smooth. In another mixing bowl, combine chicken, minced onion, 1 cup of the cheese, and 1/2 cup of the cream cheese sauce. Spread 1/2 cup cream cheese sauce over the bottom of a lightly greased 9x13x2-inch baking dish. Place about 2 tablespoons of the chicken mixture in the center of each tortilla, and roll it tightly to close. Arrange the enchiladas seam side down n the baking dish. Pour the remaining sauce over the top of the enchiladas, and top the remaining 1 1/2 cups of grated Pepper Jack cheese. Cover with foil and bake for 25 minutes; uncover and bake 5 minutes longer. Garnish with freshly chopped cilantro and diced tomatoes.