Creamy Chicken Enchiladas

Ingredients

• 1 tbsp butter
• 1 can Rotel tomatoes & green chiles (drained)
• 8 oz cream cheese (cut into chunks)
• 2 cup cooked chicken breast (shredded)
• 8 flour tortillas (8-inch size)
• 2 cup Monterey Jack cheese (shredded)
• 1 pint heavy whipping cream
• Optional Toppings (Sour cream, taco sauce, hot sauce etc.)

Steps

1. 1

   Preheat your oven to 350°F (175°C) 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.

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.

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.

12. 12

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

Notes

Freezer Tip: You can assemble the enchiladas ahead of time without adding the whipping cream. Freeze the dish, and when ready to bake, thaw completely, add the cream, and bake as directed.

Nutrition per serving

• main
• dinner
• chicken
• enchiladas
• comfort food
• easy dinner
• budget-friendly
• baked