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

Steps

1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.
2. Add tomatoes and cream cheese to a large skillet over medium heat; cook and stir until combined and cheese has melted. Stir in chicken.
3. 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.