Creamy Chicken Enchiladas

For a while now, I’ve been looking for a good enchilada recipe. None of the ones I’ve ever tried have been worth making again. This one however, is really good!



Ingredients:

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened {I would use a little bit less than this.. like 3/4 of the container}
2 cups chopped, cooked chicken breast {I used a rotisserie chicken}
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions:

1.Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. Melt butter in large skillet over medium heat. Add rotel and saute 1 min.
3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
6. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.