The Famous Creamy Chicken Enchiladas I’ve Been Making for Ov

• total time: 48 minutes

Ingredients

1 Tbsp butter

1 can Rotel tomatoes & green chiles, drained

1 (8 oz) package cream cheese, cut into chunks

2 cups shredded cooked chicken breast

8 (8-inch) flour tortillas

2 cups Monterey Jack cheese, shredded

1 pint heavy whipping cream

Optional Toppings: Sour cream, taco sauce, hot sauce etc.

Directions

Preheat oven to 350°F and spray a 9x13 baking dish with nonstick spray.

In a large skillet over medium heat, melt the butter.

Add Rotel and sauté for 1 minute.

Stir in cream cheese. Add the shredded chicken. Cook until the cream cheese is melted and everything is well combined.

Spoon 2–3 tablespoons of the filling down the center of each tortilla. Roll them up and place seam-side down in the prepared baking dish.

Sprinkle the top with shredded Monterey Jack cheese and drizzle with whipping cream.

Cover and bake for 30 minutes.

Remove foil and bake an additional 15 minutes, or until golden and bubbly. Sometimes I broil for a couple minutes, but watch closely!

Serve warm. We prefer as is, but add toppings of your choice and enjoy!

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

If you give these a try, come back and tell me if you’re as obsessed as we are! They truly never miss. 💛