Creamy Chicken Enchiladas

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
2 cups shredded Monterey Jack cheese
2 cups whipping cream

Making Steps

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

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.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

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