Creamy Chicken Enchiladas

This is by far one of my favorite dishes to make. It’s not the making it that makes it my favorite, but it’s how yummy it is. They are good served with lettuce, sour cream, and tomatoes. Also, the enchiladas are really good reheated the next day for lunch.

What you need:

1 Tbsp butter
1 can Old El Paso Mild Green Chile Enchilada Sauce
1 (8 oz) package cream cheese, cut up and softened
2 cups cooked chicken breast, chopped
8” flour tortillas
2 cups Monterey Jack cheese, shredded
1 pint whipping cream

Directions

Preheat oven to 350°F.

Melt butter in large skillet over medium heat. Add Enchilada Sauce and cook for 1 minute.

Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.

Roll up tortillas and place seam side down in lightly greased baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake for 30 minutes. Take off foil and cook for another 15 minutes.