Creamy Chicken Enchiladas

1 T. butter
1 med onion, chopped
1 (4 oz.) can chopped chiles. drained
8 oz. cream cheese, softened
1/2 jar mild picante salsa
3 1/2 c. chopped cooked chicken (I used canned, SO much easier!)
8 (8-inch) flour tortillas
2 cups monterey jack cheese, shredded
2 c heavy cream

Melt butter in large skillet over medium heat. Add onion. Saute for 5 minutes. Add green chiles. Saute for 1 minute. Stir in cream cheese, salsa and chicken. Cook until cream cheese melts, stirring constantly. Spoon 2-3 tablespoons of chicken mixture into the center of each tortilla. Roll up and place seam side down in a lightly greased 9x13 inch baking dish. Sprinkle with cheese. Drizzle with heavy cream. Bake at 350 for 45 minutes.