Reeder Family Enchiladas

4 boneless, skinless chicken breasts
1 envelope fajita seasoning
1 cup chopped onion
3 Tbs. grated Parmesan cheese
1 jar tomatillo salsa
2 cups whipping cream or 2% milk
4 eggs
8 6-inch flour tortillas
2 cups shredded cheddar cheese

Prep time: 1 hour 15 minutes
Yield: 4 servings

Preheat oven to 350º.

Sprinkle chicken breasts with fajita seasoning. In a skillet over medium heat, brown chicken on both sides. Remove from skillet. Chop across grain into bite-sized pieces.

Spray a 13x9-inch glass baking dish with non-stick spray. Combine chicken, onion, Parmesan cheese, and 1 Tbs. cheddar cheese. Roll chicken mixture in tortillas; place seam side down in baking dish.

Blend tomatillo salsa, whipping cream, and eggs. Cover tortillas with sauce, sprinkle with cheddar cheese. Bake for 30 minutes.

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