Creamy Chicken Enchiladas

By KeyIngredient

Ingredients

• 1 can Rotel tomatoes and green chilies, drained
• 1 (8 oz) pkg cream cheese, softened
• 2 cups cooked, chopped chicken
• 8 (8-inch) flour tortillas
• 4 cups shredded Monterey Jack cheese, half inside, half on top
• 2 cups whipping cream

Details

Servings 4
Adapted from kevinandamanda.com

Preparation

Step 1

Preheat oven to 350. Spray 9×13 baking dish with Pam.

Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.

Bake uncovered at 350 degrees for 45 mins, or until top is golden brown.