Creamy Chicken Enchiladas

I found this easy and absolutely delicious recipe for Creamy Chicken Enchiladas from Kevin and Amanda. Please check out their other recipes. Amanda is quite the cook!

Ingredients

• 1 (10 oz) can Rotel tomatoes and green chilies, drained
• 1 (8 oz) package cream cheese, softened
• 2 cups cooked chicken, chopped or shredded
• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups whipping cream

Instructions

1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. 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.
3. 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.
4. 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.