These are, without question, the best best best best BEST chicken enchiladas ever. Ever! They are drizzled in a creamy, cheesy sauce and baked until golden and bubbly.
Creamy Chicken Enchiladas are one of my favorite meals ever! :)
Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p
I got this recipe from one of my students in the recipe class I taught at the scrapbook store. She made it one night and brought it in for all of us. I was instantly hooked. Here’s the scrapbook page we made in her honor:
Try this one tonight! You won’t regret it :D