Creamy Cheesy Chicken Enchiladas

When I can’t think of anything to make for dinner, and don’t have a lot of time/energy…I throw these bad boys together. The heavy cream may seem strange but they make the enchiladas puff up and then turn into these creamy, crispy, decadent logs of deliciousness.

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Serving Size: 4-6 servings

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Creamy Cheesy Chicken Enchiladas

The crunch of the creamy cheese bits...oh my.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1 tablespoon butter
• 1 can Ro-tel tomatoes and green chilies, drained
• 1 8-ounce package cream cheese, cut up and softened
• 3 cups chopped, cooked chicken breast
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 pint whipping cream

Instructions

1. Preheat oven to 350°F. Spray 9x13 baking dish.
2. Melt butter in large skillet over medium heat. Add Ro-tel and sauté 1 minute.
3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4. Spoon 2-3 tablespoons of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9x13 baking dish.
5. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
6. Cover with foil and bake for 30 min.
7. Take off foil and cook for another 15 minutes, or until top is golden brown.

Notes

These are VERY filling…start with just one per person.

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