Creamy Chicken Enchiladas

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and spray a 9x13-inch baking dish with nonstick cooking spray.

2. 2

   In a large skillet over medium heat, melt 1 tablespoon of butter.

3. 3

   Add the drained Rotel tomatoes and green chiles to the skillet and sauté for 1 minute.

   Start 1-minute timer
4. 4

   Stir in the 8 oz of cream cheese chunks and the 2 cups of shredded cooked chicken.

5. 5

   Cook the mixture, stirring frequently, until the cream cheese is completely melted and the filling is well combined.

6. 6

   Spoon 2–3 tablespoons of the chicken filling down the center of each of the 8 flour tortillas.

7. 7

   Roll the tortillas up tightly and place them seam-side down in the prepared baking dish.

8. 8

   Sprinkle the top of the rolled tortillas evenly with 2 cups of shredded Monterey Jack cheese.

9. 9

   Drizzle the entire pint of heavy whipping cream over the top of the cheese and tortillas.

10. 10

    Cover the dish with aluminum foil and bake for 30 minutes.

    Start 30-minute timer
11. 11

    Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and the sauce is bubbly. For extra color, you can broil for 1-2 minutes, watching very closely to prevent burning.

    Start 15-minute timer
12. 12

    Serve warm, adding optional toppings like sour cream or hot sauce if desired.