The most amazing Creamy Chicken Enchiladas ever!

The Wisley's are in Florida for the next 8 days. We arrived last Friday after 2 1/2 days in the car we finally made it to our destination on Anna Maria Island just south of Tampa Bay. We are staying at a condo called Beside Still Waters just a block off the beach.  The best thing about this trip beside the sun and beach is our free stay.  "How did you get a free stay right off the beach?"  I knew you would ask! Well this four condo building is free for people working in the ministry. Lucky for us, we serve in the ministry at Rainbow Christian Camp.  So, if any of you out there work in the ministry and want a free place to find rest by yourself or with your family this is a great place to do it. All you have to do is put in an request 6 months in advance of the dates you want and they will let you know if it is available on those dates.
My parents, along with my sisters and future brother-in-law are in the condo next to us. My dad is a pastor so he was able to request a free stay as well. It has been a lovely time, especially since Joe and I can sneak away with the help of 5 babysitters in the condo next door.
Jake had his first swim in a big bathtub (the pool) yesterday. He really liked having his feet in the water, but once his whole body was in he promptly let us know he was not a huge fan of the slightly chilly water.  It was a little windy yesterday which could have been part of the problem.
Okay now to tell you about my mom's amazing Enchiladas. I usually don't care for this Mexican meal but now that I have tasted my mom's I want to share this tasty and easy recipe with you.

Creamy Chicken Enchiladas
1 Tbsp butter
1 med onion, chopped
1 chopped red pepper
1 can chopped green chiles
2 diced jalepenos
8oz of cream cheese cut up and softened
3 1/2 cups of chopped and cooked chicken breast
8 - 8 in tortillas
8 oz monterary jack cheese, shredded
1-2 cups of whipping cream

melt butter in a large skillet over medium heat; add oniona dn red pepper and jalepenos and saute for 5 min. Add green chiles; saute 1 min. Stir in cream cheese and chicken; cook stirring constantly until cream cheese melts.
Spoon 2-3 Tbsp of mixture down center of torillas. Roll them up and place in lightly greased baking dish. Sprinkle with cheese and drizzle the whipping cream all over! Bake at 350 for 45 min uncovered. 
Serve with salsa, guacamole and sour cream.  Yum! Soooooo good!

Let me know if you like them.
Hope all of you up north aren't getting hit with too much rain.