white enchiladas

I stole this one from Kevin & Amanda's blog after I saw a dear friend raving about it on Facebook.  Give it a try; you won't be disappointed.  Warning! They are sinfully bad for you as you can see by the ingredients list.  Let me know how it goes for you…

kevin & amanda

{creamy chicken enchiladas}

1 tablespoon butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 8 oz package cream cheese, cut up and soften
2 cups chopped, cooked chicken breasts
8 8inch flour tortillas
2 cups shredded monterey jack cheese
1 pint whipping cream (yikes!)

1.  Preheat oven to 350˚
2.  Spray 9x13 baking dish with Pam.  Melt butter in large skillet over medium heat. Add rotel and saute 1 minute.
3.  Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4.  Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
5.  Roll up tortillas and place seam side down in a lightly greased 9x13 baking dish.

6.  Sprinkle with monterey jack cheese, and drizzle with whipping cream.

7.  Cover with foil and bake at 350 degrees for 30 minutes.
8.  Take off foil and cook for another 15 minutes or until top is golden brown.

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