Seafood Enchiladas

Ingredients

• 1 tablespoon butter
• 1 small onion, chopped
• 1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
• 1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
• 1-1/2 cups salsa verde
• 1 package (8 ounces) cream cheese, cubed
• 1 can (4 ounces) chopped green chiles
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack cheese, divided
• 12 corn tortillas (6 inches)
• Fresh cilantro leaves or jalapeno pepper slices