INGREDIENTS
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1 tbsp butter or margarine
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1 can Rotel tomatoes and green chilies, drained
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1 (8 oz) pkg cream cheese, cut up and softened
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2 cups chopped, cooked chicken breast
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8 (8″) flour tortillas
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2 cups shredded Monterey Jack cheese
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1 pint whipping cream
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Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz39LLMPcMs
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Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ouRr8iFjE47ii6uH.99