Creamy Chicken Enchiladas

I'm a stickler for tried and true recipes. Once I find a perfect recipe, I don't make any more...well, sometimes. On occasion, I'll break down and try a new one. My friend Jaime made these killer enchiladas and gave me the recipe. They were my tried and true. It's a few years later and I finally decided to try a new chicken enchilada recipe. This one is kind of unique because it doesn't use enchilada sauce. When I looked at the recipe, I was a little puzzled by the pint of whipping cream. I didn't know if they would make the enchiladas soggy and I was weary that they wouldn't turn out.

When I pulled these out of the oven all golden and brown and bubbly, I knew that they'd be delicious. The first bite blew me away - these tasted like a giant fried cheesestick! :)

(Print)
What you need:

• 1 tbsp. butter
• 1 can Rotel, drained
• 1 pkg. cream cheese, cut up and softened
• 2 cups chopped, cooked chicken
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 pint whipping cream

Directions:

Melt butter in a large skillet and add Rotel. Saute for 1 minute.

Add in cream cheese and chicken and cook until cream cheese melts completely.

Add chicken mixture to tortillas and roll up tightly.
Place seam side down in a greased 9x13-inch pan. 

Repeat with remaining tortillas and chicken mixture.

Top with cheese and then drizzle with whipping cream.

Cover with foil and bake at 350* for 30 minutes.
Uncover and cook for 15 more minutes.

 My best source of light in my house also gets super shady. It's pretty awful.

I cannot wait to have a well-lit kitchen!

Recipe from Kevin & Amanda

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