Creamy Chicken Enchiladas

1. 1

   Preheat oven to 350. Spray 9x13 baking dish with Pam.

2. 2

   Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

3. 3

   Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Add diced onions. Roll up tortillas and place seam side down in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

4. 4

   Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

No additional tips available.