I grabbed it from Kevin and Amanda
CREAMY CHICKEN ENCHILADAS
1 Tbsp butter or margarine
1 can Rotel tomatoes with green chilies, drained (or 1 can reg. tomatoes, chopped and 1 small can ild green chilies, this is what I use) green chilies are NOT hot, just add flavor.
1 (8 oz) pkg cream cheese, softned and cut in chunks
2 cups chopped, cooked chicken breast (I prefer rotissori chicken, I love the flavor)
8 (8″) flour tortillas
2 cups shredded Monterrey Jack cheese (or Colby-jack, tastes just as wonderful)
1/2 pint whipping cream (THIS is the secret ingredient that makes it just wonderful…don’t worry it cooks into a delicious dish!!)
Preheat oven to 350.
Spray 9×13 baking dish with Pam.
Melt butter in large skillet over medium heat.
Add Rotel (***or 1 can tomatoes and 1 can of the green chilies) and saute 1 min.
Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.***(I add some cheese on top, inside before rolling)
Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Cover with foil and bake at 350 degrees for 45 min. Take off foil and cook for another 15 mins, or until top is golden brown. You will want it bubbly and hot throughout!
We love serving it with a crisp salad and fresh fruit!