This is a recipe I found on Allrecipes.com years ago and they no longer even have it listed on their site.
6 boneless chicken breast halves, grilled and kept warm. 1 (3 oz.) package cream cheese, cut into pieces (I use a little extra) 2 T. vegetable oil 1/2 tsp. garlic salt 1 C. Chopped white onion 2 (7 oz.) cans Whole Green Chiles, drained, rinsed and cut into strips 2 T. flour 1 1/2 C. Milk chopped fresh parsley (I use cilantro)
Heat oil in skillet. Saute onion until tender. Sprinkle flour over onion; cook, stirring constantly for 1-2 minutes or until flour is golden brown.
Add Milk slowly to skillet; bring to a boil. Cook stirring contantly for 3-4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2-3 minutes until cream cheese is melted and well combined. Stir in chiles; heat through.
Top chicken breasts with chiles in cream. Sprinkle with parsley (or cilantro)