Creamy Chicken Enchiladas

By lkoss

Ingredients

• 1 tsp butter
• 1 can Rotel tomatoes and green chiles, drained
• 1 (8oz) pkg cream cheese cut and softened
• 2 C cooked chicken
• 8 - 8 inch flour tortillas
• 2 C Monterey jack cheese shredded
• 1 pint whipping cream

Preparation

Step 1

Preheat oven to 350°. Grease a 9x13 pan. Melt butter in a pan over medium heat. Add rotel and saute 1 minute. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. (I must admit that I did not stir constantly, and still had good results. Just saying.) Spoon 2-3 TBS of chicken mixture down the center of the tortilla and roll up, placing the seam side down. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 minutes. Take foil off and cook for another 15 minutes until the top is golden.