Creamy Cheesy Chicken Enchiladas

• 8 corn tortillas
• 3 ounces cream cheese, room temperature
• 2 cups chopped cooked white chicken meat, seasoned with
• salt and pepper
• 1/4 cup mild green chili salsa
• 3 1/2 cups monterey jack cheese, grated
• 1/2 cup parmesan cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 cup half-and-half
• 1/2 cup sour cream
• 4 large green onions, finely chopped
• 1 large tomatoes, finely chopped

1. Preheat oven to 375 degrees. Grease a 13x9" baking dish.
2. Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
3. Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
4. Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
5. Garnish with green onionn and tomato.

corn tortillas, cream cheese, chicken meat, salt, green chili salsa, cheese, parmesan cheese, cheddar cheese, sour cream, green onions, tomatoes

Taken from www.food.com/recipe/creamy-cheesy-chicken-enchiladas-297397 (may not work)