Wednesday, June 1, 2011

Creamy Chicken Enchiladas

This is another recipe I found over at Kevin and Amanda. I made these for dinner lastnight and they have been moved up the list to one of my all time favorite meals!

Photo from Kevin and Amanda
 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

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel 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. 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 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

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1 comment:

Krista said...

Yum. Stealing. Making. Love Cream Sauce. Hate Traditional Red Enchilada Sauce. Love love love. Thanks!