Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Ingredients:

1 tbsp butter

1 can Rotel tomatoes & green chilies, drained

1 (8oz) package cream cheese, cut up & softened

2 cups chopped, cooked chicken breast

8 (8") flour tortillas

2 cups shredded Monterey Jack cheese

1 pint whipping cream

Directions:

Preheat oven to 350 degrees.

Spray 9x13" baking dish.

Melt butter in large skillet over medium heat.

Add Rotel & saute 1 minute.

Stir in cream cheese, chicken & cook stirring constantly until cream cheese melts.

Spoon 2-3 tbsp of chicken mixture down center of each tortilla.

Roll up tortillas & place seam side down in a lightly greased 9x13" baking dish.

Sprinkle Monterey Jack cheese, & drizzle with whipping cream.

Cover with foil & bake @ 350 degrees for 30 minutes. 

Take off foil & cook for another 15 minutes or until golden brown.