110 ounce can Rotel tomatoes and green chilies, drained
18 oz pkg cream cheese, cut up and softened
2cupschopped, cooked chicken breast (see Note)
88 inch flour tortillas
2cupsshredded Monterey Jack cheese
1cupwhipping cream
optional 1/2 cup salsa verde for a spicier version
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Melt butter in large skillet over medium heat. Add Rotel tomatoes and saute 1 min.
Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon about 3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with Monterrey Jack cheese. Drizzle with whipping cream and salsa verde if you like a spicier version.
Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown.
Serve with black beans, Cilantro Lime Rice, and pico de gallo.
Notes
Cook chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen.slightly adapted from Kevin and Amanda