Creamy Chicken Enchiladas

Found this recipe on the Net, and what a find it was! Made a double recipe this weekend for a family gathering and still getting kudos and requests for a repeat performance. These are YUMMO and are just as good or better left over.

CREAMY CHICKEN ENCHILADAS

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-inch) flour tortillas
2 C shredded Monterey Jack cheese
1 pint heavy (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 pour the heavy cream over all.
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. Serve hot. (Reheat in oven—with foil, then without--to serve leftovers.)

When I make these again I will add a small can of drained diced green chilies. I used the "Original" Rotel, but if you like your enchiladas spicy, go for the "Hot." I used half cheddar and half Jack cheeses; handmade flour tortillas from the supermarket; and chopped up the meat from a broasted supermarket chicken.

Pen