Tuesday, April 14, 2009

Creamy Chicken Enchiladas

Here's the recipe we had for dinner tonight. It was really good!

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 (I used the kind that's already cooked at the store and oven roasted in the deli meat section. If you're ambitious, you could make your own. :) )
8 (8") flour tortillas
2 cups shredded Monterey Jack cheese (I used Chedder Jack)
1 cup enchilada sauce
1/2 pint whipping cream

Preheat oven to 350. Spray 9X13 baking dish with Pam. Melt butter in large skillet over medim heat. Add rotel and saute 1 minute. Sir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each torilla. Roll up tortillas and place seam side down in a lightly greased 9X13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream and enchilada sauce. Cover with foil and bake at 350 degrees for 30 minutes. Take off foil and cook for another 15 minutes, or until top is golden brown.