Creamy Chicken Enchiladas

• 1 tbsp butter or margarine
• 1 can Rotel tomatoes and green chilies, drained
• 1 (8 oz) pkg cream cheese, cut up and softened
• 2 cups chopped, cooked chicken breast
• 8 (8") flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 pint whipping cream
• Diced onion (optional) to taste

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

butter, tomatoes, cream cheese, chicken, flour tortillas, shredded monterey, whipping cream, onion

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-enchiladas-50143595 (may not work)