Creamy Chicken Enchiladas

What you need:

    • 1 tbsp. butter
    • 1 can Rotel, drained
    • 1 pkg. cream cheese, cut up and softened
    • 2 cups chopped, cooked chicken
    • 8 flour tortillas
    • 2 cups shredded Monterey Jack cheese
    • 1 pint whipping cream

Directions:

    1. Melt butter in a large skillet and add Rotel. Saute for 1 minute.
    2. Add in cream cheese and chicken and cook until cream cheese melts completely.
    3. Add chicken mixture to tortillas and roll up tightly.
    4. Place seam side down in a greased 9x13-inch pan. Repeat with remaining tortillas and chicken mixture.
    5. Top with cheese and then drizzle with whipping cream.
    6. Cover with foil and bake at 350* for 30 minutes.
    7. Uncover and cook for 15 more minutes.

Recipe from Kevin & Amanda