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