Cream Cheese Chicken Enchiladas
Description
This is hands down the best chicken enchilada recipe you will ever make. It's even better than Mexican restaurants. It's quick, easy and economical too.
Ingredients
10 oz. can Rotel tomatoes with green chilies, well drained
8 oz. package cream cheese, softened
2 c. cooked chicken, chopped or shredded
8 (8-inch) flour tortillas
2 c. shredded Monterey Jack cheese
2 c. whipping cream
Directions
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Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.
Add tomatoes and cream cheese to a large skillet over medium heat; cook and stir until combined and cheese has melted. Stir in chicken.
Spoon 2-3 T. chicken mixture down the center of each tortilla. Roll up tortillas; place seam side down in prepared baking dish. Sprinkle with shredded cheese; drizzle generously with whipping cream. Cover with aluminum foil.
Bake for 30 minutes. Remove foil. Bake for another 15 minutes, or until the top is golden brown.
4- 8 servings.