Creamy Chicken Enchiladas
(from Samanthaskitchen’s recipe box)
Source: Kevinandamanda.com
Serves 4 peopleCategories: Chicken, Dinner, Main Dish, Mexican
Ingredients
- 1 tbsp butter or margarine
- 1 can Rotel tomatoes and green chilies, drained
- 1 (8 oz) pkg cream cheese, cut up and softened
- 2 cups chopped, cooked chicken breast
- 8 (8″) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 pint whipping cream
Directions
-
eheat oven to 350.
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Spray 9×13 baking dish with Pam.
- Melt butter in large skillet over medium Add rotel and saute 1 min.
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Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
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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.
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Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
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Cover with foil and bake at 350 degrees for 30 min.
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Take off foil and cook for another 15 mins, or until top is golden brown.