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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
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.