Creamy Chicken Enchiladas

First a BIG THANK YOU to Amanda for her awesome recipes. I came upon her blog nearly a year ago now and I have been wanting to try some of her recipes. This recipe I am sharing with you today came from her. Thank you again!!

Creamy Chicken Enchiladas

You will need:

1 TBSP butter or margarine
1 can Rotel tomatoes w/green chiles, drained
1 8 oz pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 8" flour tortillas
1 pint whipping cream
2 cups shredded monteray-jack cheese

What to do:

Preheat oven to 350 degrees. Spray 9X13 baking dish with Pam. Melt butter in large skillet over medium heat. Add drained Rotel and saute for 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 TBSP of mix down center of tortillas. Roll up tortillas and place seam side down in greased 9X13 baking dish. Sprinkle with mont. jack cheese and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and cook another 15 min or until top is golden brown.

I wish I had pictures of this to share. Make sure to check out Amanda's blog for lots of beautiful pictures of all she makes. It cooks up beautifully. I will have to make this again when we have company or as an easy potluck dish.

This was defintely a hit in our house. Cannot wait to have some leftovers for lunch today!