Saute the onion in the butter in large skillet or dutch oven over medium heat for 5 minutes. Add green chiles & saute for 1 minute. Stir in the chicken & cream cheese. Cook until the cream cheese melts, stirring constantly.

Arrange the tortillas on a work surface and spoon 2-3 tablespoons of the chicken mixture down the center of each tortilla. (May add a line of salsa next to the chicken mixture now.). Roll the tortillas to enclose the filling & arrange seam side down in a lightly greased 9x13" baking dish. Sprinkle with Monterey Jack cheese and drizzle with the cream.

Bake at 350 degrees for 30-45 minutes or until bubbly & light brown. Serve with salsa.